Fire Roasted Tomato Tortilla Soup

Tip:  If you have an immersion blender or blender you can use it to blend the soup into a smoother texture before serving - however it’s just as delicious in it’s chunky form!

Saute Aromatics: 

In a large pot, heat 2 tbsp. (4 tbsp. for 4 servings) of oil over medium-high. Add onions and garlic and saute for 2 minutes, until soft and fragrant. Crumble in stock cube and stir to break up.

Simmer Soup: 

Add spice mix, fire roasted tomatoes, and 1 1/2 cups (3 cups for 4 servings) of water to the pot. Drain and rinse black beans, and add to the pot. Bring soup to a simmer, then reduce heat to medium-low. Set a timer for 20 minutes and continue to cook soup to allow flavours to come together. Season with salt and pepper to taste.

Fry Tortillas: 

Slice corn tortillas into 1/4 inch strips. Heat 2 tbsp. (4 tbsp. for 4 servings) of oil in a large skillet over medium-high. Once oil is hot and shimmering, add the tortillas. Stir to coat in the oil, and season with a sprinkle of salt. Fry, stirring periodically. Once tortillas are golden and crisp, remove from skillet and place on a paper towel to drain excess oil.

Prepare Toppings:

Wash and slice lime into wedges. Wash and finely chop cilantro. Scoop out the flesh of avocado using a spoon, and slice.

Assemble Meal: 

Once the timer goes off, ladle soup into serving bowls. Top soup with feta, cilantro, sour cream, avocado, crispy tortillas, cabbage and lime juice. Enjoy!