Make-over traditional Mexican food with this modern version of black bean soup with crunchy tortilla chips.
The ingredient of Black bean soup with tortilla chips and pickled red onions
- Sunflower oil, to deep-fry
- 3 flour tortillas, cut into triangles
- 2 limes, juiced
- 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 dried chilli flakes
- 1 teaspoon dried oregano
- 2 x 440g cans black beans (see notes), rinsed, drained
- 1L (4 cups) Massel chicken style liquid stock or vegetable liquid stock
- Avocado, chopped, to serve
- Coriander leaves, to serve
- Sour cream, to serve
The instruction how to make Black bean soup with tortilla chips and pickled red onions
- To make tortilla chips, heat sunflower oil in a saucepan over medium heat until 190u00b0C (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.
Nutritions of Black bean soup with tortilla chips and pickled red onionsfatContent: 653.904 calories
saturatedFatContent: 30.6 grams fat
carbohydrateContent: 3.5 grams saturated fat
sugarContent: 78.8 grams carbohydrates
fibreContent: 6.3 grams sugar
cholesterolContent: 20.9 grams protein