This Speedy Tortilla Soup recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients
Ingreadient:
- 1 small onion, halved
- 2 cloves garlic
- 3 tablespoons vegetable oil
- 2 teaspoons Mexican chilli powder
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 400g can diced tomatoes
- 500ml (2 cups) vegetable stock, at room temperature
- 1 celery stick, roughly chopped
- 1/2 teaspoon dried oregano leaves
- 420g can red kidney beans, rinsed, drained
- 3 x 10cm-diameter corn tortillas, cut into 1/2cm thin strips
- 1 avocado, sliced
- 1 - 2 corn cobs, husk removed, blanched, kernels reserved
- 25g (3/4 cup) fresh coriander leaves
- 2 tablespoons fresh lime juice
- Salt and freshly ground black pepper, to taste
Direction:
- For the best results, use your Breville Boss™ blender.
- Place onion and garlic into blender jug and secure lid. CHOP 10 seconds or until roughly chopped
- Heat 1 tablespoon oil in a frying pan over medium heat. Add onion mixture, Mexican chilli powder and cumin. Cook, stirring, for 3 minutes or until onion has softened. Add tomato paste and cook, stirring, for 1 minute. Transfer to blender jug
- Add tomatoes, stock, celery and oregano to blender jug and secure lid. SOUP until program finishes
- Reserve 1/2 cup kidney beans. Add remaining kidney beans to blender jug and secure lid. PUREE 2 minutes, season with salt and pepper
- Meanwhile heat remaining oil in a large non-stick frying pan over medium-high heat. Add half the tortillas. Cook, turning, for 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches
- Combine reserved kidney beans, avocado, corn kernels, coriander and lime juice in a bowl. Season with salt and pepper. Serve: Divide soup among serving bowls, top with avocado mixture and tortilla strips
