Mexican tortilla soup

Mexican tortilla soup

Ingredients

• 5 cloves garlic, peeled
• 10 roma tomatoes, quartered and cored
• 45ml (3 tbsp) olive oil
• 1 large onion, finely chopped
• Salt and pepper
• 2 litres chicken stock
• 1 dried chipotle chilli, seeded
• 125g tortilla chips
• 1 bunch fresh coriander, chopped
• 1 avocado, peeled and diced
• 125ml ( cup) sour cream
• 2 limes, cut into wedges

Method

Blend the garlic and tomatoes in a food processor until smooth.

Heat the oil in a large, heavy-based pot and fry the onion until golden brown and beginning to caramelise. Season and stir in the tomato and garlic puree. Cook for 10 minutes, stirring frequently.

Add the chicken stock and the chilli and bring to a boil. Reduce to a gentle simmer and cook uncovered for 20 minutes.

Stir in the tortilla chips and cook for a further 10 minutes to soften.

Remove the chilli and serve the soup hot with coriander, diced avocado and a dollop of sour cream, with lime wedges on the side.

Serves 8-10