Ingredients
Soup
- 1 tbs oil
- 2 cloves garlic, crushed
- 1 medium onion, chopped
- 1 red capsicum, seeded and chopped
- 1 tsp cumin seeds
- ¼ tsp chilli flakes (optional)
- 2 cobs corn, kernels removed
- 425g can diced tomatoes
- 400g can black beans, drained and rinsed
- 1L reduced-salt vegetable stock
- 2 tbs tomato paste
Tortilla chips
- 4 small multigrain tortillas
- 2 tsp oil
- ¼ tsp paprika
Method
Step 1
Heat oil in a large pan and saute garlic, onion and capsicum.Step 2
Stir through spices and saute for 1 minute.Step 3
Add remaining ingredients and bring mixture to the boil. Reduce heat, cover and simmer for 15 minutes.Step 4
Serve with tortilla chips, lime and shallots.Step 5
To make the tortilla chips, brush both sides of tortillas with oil.Step 6
Stack tortillas and cut into wedges or strips.Step 7
Separate and arrange evenly on baking tray and sprinkle with paprika.Step 8
Bake in a moderate oven (180°C) for 5 minutes or until crisp and golden.