Mexican Tortilla Soup (serves 3)
2 tbsp olive oil1 red onion, diced
1 green chilli, finely diced
2 garlic cloves, crushed
½ tsp dried oregano
1 tsp cumin
1 tin chopped tomatoes
650ml vegetable stock
1 tin black eyed beans, drained and rinsed
100g tinned sweetcorn, drained
1 tsp lemon juice
Large handful fresh coriander chopped (plus extra for garnish)
Salt, pepper and sugar to taste
Crushed tortilla chips for garnish
Lime wedges for garnish
1. Fry the onion, garlic and chilli in the olive oil for 5 minutes, or until softened. Add the oregano and cumin and fry for a further couple of minutes.
2. Add the tinned tomatoes and stock, and bring to the boil. Lower the heat, and simmer for 15 minutes. Add the beans, sweetcorn, coriander and lemon juice and simmer for a further 10 minutes.
3. Season to taste, and serve, with some fresh coriander and crushed tortilla chips.