Mexican Tortillia Soup



This is a bold-flavoured, substantial and chunky soup that requires no blender. Just let it simmer away while you are making some homemade tortilla chips to dip it in.


Ingredient for 1 portion:

½ red onion, roughly diced

200gr mixed beans (from a 400gr tin), drained

100gr sweetcorn (from a 400gr tin), drained

200gr chopped tomatoes (from a 400gr tin)

1 tsp ground cumin

2 tsp smoked paprika

40gr plain flour, plus extra for dusting

25ml water

Splash of single cream

Salt and pepper


Method:

  1. Preheat the oven to 190°C/gas mark 5

  2. Fry the onion in a saucepan in a splash of olive oil over medium heat for a few minutes, until soft

  3. Add the beans, sweetcorn, chopped tomatoes, cumin, 1 teaspoon and plenty of salt and pepper

  4. Stir, then simmer for about 15 minutes until the soup has thickened

  5. While the soup is cooking, mix the flour and water in a bowl with a pinch of salt and a pinch of paprika to form a dough.

  6. Dust the workshop with a little flour, then knead the dough until smooth

  7. Roll the dough out until it is about 20x20sm and lay it in a non-stick baking tray.

  8. Cut it into triangles (or any shape you want) and bake in the oven for about 10 minutes until crispy

  9. Serve the soup in a bowl with the cream and dust the tortilla chips with a pinch of salt and paprika


Recipe from 'One pound recipes' by Miguel Barclay's

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