Ingredients

The following ingredients have 4 Servings
  • Sunflower oil, to deep-fry
  • 3 flour tortillas, cut into triangles
  • Juice of 2 limes
  • 2 red onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 leek (white part only) chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon smoked paprika (pimenton)
  • 3 teaspoons ground cumin
  • 1 teaspoon each dried chilli flakes and dried oregano
  • 2 x 440g cans black beans (see notes), rinsed, drained
  • 1L (4 cups) chicken or vegetable stock
  • Chopped avocado, coriander leaves and sour cream, to serve

Instruction

  • To make tortilla chips, heat sunflower oil in a saucepan over medium heat until 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry tortillas for 1-2 minutes until golden and crisp. Drain on paper towel.
  • Combine half the lime juice, one-quarter of the onion and 1 teaspoon salt in a bowl, then stand for 30 minutes to pickle. Drain.
  • Heat olive oil in a large saucepan over medium heat. Cook leek, garlic and remaining onion, stirring, for 3-4 minutes until softened. Add spices, oregano, beans and stock. Bring to the boil, then reduce heat to medium-low and cook for 15 minutes. Cool slightly, then whiz in a blender until smooth. Return to pan and gently reheat, adding a little water if soup is too thick. Season, then serve with tortilla chips, pickled onion, avocado, coriander and sour cream.