Black Bean Tortilla Soup with Avocado
This Mexican-inspired Black Bean Soup with Avocado will warm you up on a cold winter's night. Quick to prepare, it also makes a great dinner party starter.
Introduction
This spicy colourful soup looks and tastes sensational. It freezes well, so you can make it well in advance if you’re entertaining – just prepare the topping and garnishes at the last minute.
Ingredients
| 3 | ripe beef tomatoes |
| 2 tbsp | olive oil |
| 1 | large onion, chopped |
| 2 | garlic cloves, crushed |
| 1 | hot red chilli, finely diced |
| good pinch | of smoked sweet paprika |
| small bunch | of coriander, chopped |
| 1 x 400g | can black beans, rinsed and drained |
| 900ml | vegetable stock (broth) |
| pinch of brown sugar | |
| salt and freshly ground black pepper | |
| 4 tbsp | sour cream |
| lime wedges, to serve | |
| Tortilla topping: | |
| 1 | ripe avocado |
| 75g | tortilla chips, roughly crushed |
| 1 | hot red chilli, finely diced |
| 50g | grated Cheddar or Monterey Jack cheese |
| few sprigs | of coriander (cilantro), roughly chopped |
Essential kit
You will need: a blender or food processor.
Method
Preheat the grill (broiler), line the grill pan with foil and place the tomatoes in it. Cook under the hot grill (broiler) for about 15 minutes, turning occasionally, until softened and the skins blacken all over. Once cool enough to handle, remove and discard the skins.
Heat the oil in a pan over a low–medium heat. Add the onion and garlic and cook gently for 10 minutes, stirring occasionally, until tender and golden.
Add the chilli, smoked paprika, whole tomatoes, coriander and black beans. Cook for 1 minute and add the stock. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes. Season to taste with brown sugar and salt and pepper.
Pour the soup into a blender or food processor and blitz until thick and smooth. Return to the pan and heat through gently.
Ladle the hot soup into 4 shallow bowls and swirl in the sour cream. Cut the avocado in half, remove the stone (pit), peel and cut the flesh into slices. Top with the tortilla chips, avocado, chilli, grated cheese and coriander. Serve with lime wedges.
OR YOU CAN TRY THIS…
– As an alternative topping, add a spoonful of guacamole with the crushed tortilla chips.
– If you’re in a hurry, add a 400g/14oz can of chopped tomatoes instead of grilling (broiling) fresh ones.
– Reserve some of the black beans to add to the garnish.
– Make the soup into a more substantial ‘meal in a bowl’ by adding some cooked shredded chicken at the end.
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