Tortilla Soup
Related Product
Flour Tortillas
Ingredients
2 Mission Mexican Flour Tortillas, cut into strips
2 tsp cumin seeds
50ml olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 chopped chilli, optional
400g tin chopped tomatoes
1tsp brown sugar
1.5 pts good veg stock
1 lime, juiced, optional
Handful chopped coriander
for the topping
1 tsp hot chilli powder
Veg oil for deep frying
Method
In a dry frying pan, toast the cumin seeds, then remove and keep.
In the same pan, heat the veg oil and gently fry the onions until soft and slightly brown.
Take your time over this as this forms the base of the flavour, it should take 10 /15 mins.
Add the cumin, garlic, sugar and chopped chilli, if using and cook for a further 2 min, add the chopped tomatoes and stock and simmer for 20-30 mins.
Using a hand blender, blend the soup until smooth, finish by adding the lime juice if using and top with the crispy tortilla strips (see below).
Roll the flour tortillas and slice into strips. Heat the veg oil and fry the strips until crisp, drain well on kitchen paper, season and the sprinkle on the chilli powder.
Other topping to try, chopped avacado, chopped black olives, cubes of feta, a little extra chopped chilli.