80. Sopa De Tortilla

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the chipotles over an open flame until soft, then slice open and remove the seeds. Set aside for later. Lightly char the corn cobs over the open flame, then strip off the kernels and set aside. Fry the tortilla strips in the vegetable oil until crisp, and set aside.

Step 2

Heat the olive oil in a large saucepan, and sauté the onion, capsicums and jalapeño with a pinch of salt until soft. Add the garlic, cumin, cinnamon, and the chipotle.

Step 3

Add the tomatoes, and break them up with a fork. Add the stock, corn, beans, oregano, bay leaves, orange zest and lime zest. Simmer for around 30 minutes.

Step 4

When the time has elapsed, remove the cinnamon, orange peel, bay leaves, and chipotle. Squeeze in the lime juice and taste. Season generously with salt and pepper as required.

Step 5

To serve, divide half the tortilla strips among bowls, and top with the soup. Garnish with radish, coriander, and the remaining tortilla strips.