This rich soup is packed with fiery flavour, with creamy black beans, zesty lime and crispy corn tortilla strips. Why not make a big batch for a group of friends and have a Mexican fiesta?
- Heat 1 tbsp olive oil in a large pan. Add the onion and peppers with a little seasoning and fry, over a medium heat, for 5 minutes, or until softened. Add the tinga paste and the garlic and fry for 1 minute. Stir in the beans, tomatoes and stock and bring to the boil.
- Reduce the heat and simmer, covered, for 10 minutes. Meanwhile, heat the remaining oil in a large frying pan. Cook the tortillas, one at a time, for 1 minute on each side, or until crisp. Remove from the heat and leave to cool slightly. Cut into triangles to make croutons.
- Ladle the soup into bowls and top with the feta, avocado, tortilla croutons and coriander. Serve with lime wedges and a drizzle of chilli oil, if you like.
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