I love this soup winter or summer – there’s just something about the way you can dress it up with avocado, sour cream and coriander that really jives with the warmer weather. You can also make it as spicy as you want, and don’t forget to really toast the tortillas until they are brown – it’s essential for the complex flavour.
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In a dry frying pan, toast the tortillas until brown. Pour out onto a plate and sprinkle with salt.
In a large, heavy-bottomed pot, warm the olive oil. add the onion, green capsicum and garlic and cook gently until translucent and beginning to brown. Add the chillies and saute 1 minute.
Add the chipotle powder, cumin and smoked paprika and cook to toast the spices. If you are using chipotles or chipotle sauce, leave that out at this stage and add it with the stock.
Add the tomatoes and saute until reduced a little.
Add the stock, the chipotles/sauce if using, salt, pepper, and a pinch of sugar. Leave to simmer 30 minutes for the flavours to develop.
Add the beans and corn and simmer another 15-20 minutes.
check here for seasoning and dial the spice level up to your liking with chilli powder or hot sauce.
Divide most of the tortillas among the bowls, leaving a few for garnish. Ladle the soup over and let everyone add their favourite toppings.