Recipe: Tortilla Soup

I made this yummy soup recipe last week as something easy to be eaten whenever we were hungry. It was delicious and so easy to make. After having it as a soup, I reduced it down a little more and had it the next day inside a tortilla wrap (it would be great in a hard shell taco). Ive adapted it from a Martha Stewart recipe to add more flavour and depth and I have accompanied it with crispy tortilla wrap strips!

Ingredients
Serves 2 (+ leftovers)

• 1 tbsp Olive Oil
• 1 Onion (Chopped)
• 3 Garlic Cloves (Crushed)
• 1/2 tsp Cumin (to desired taste)
• 1/2 tsp Chilli Powder (to desired taste)
• 1 can of chopped tomatoes
• 500 ml of Bouillon (Vegetable Stock)
• 1 can of Black Beans
• 1 tin of Sweet Corn (frozen is fine)
• Salt and Pepper
• 1 cup of Tortilla Chips
• 2 Tortilla Wraps (One per person)

Directions

1. In a large pan, heat oil over a medium heat. Cook onions gently until soft.
2. Add Garlic, Chilli Powder and Cumin, cook for 1-2 minutes
3. Add Chopped Tomatoes, Stock, Black Beans and Sweet corn  and 1 cup of water (if needed), season with salt and pepper.
4. Bring soup to a boil and reduce to a simmer for approximately 20 minutes (or until ready).
5. Meanwhile snip tortilla wraps into long strips and Grill until brown and crispy.
6. 2 Minutes before serving add crushed tortilla chips until softened.
7. Remove from the heat. Serve with whole tortilla chips (if desired) and Crispy Tortilla Wrap Strips.

Enjoy

J xx