Miguel Barclay’s Mexican tortilla soup
- ½ red onion, roughly diced
- 200g mixed beans (from a 400g can), drained
- 100g sweetcorn (from a 400g can), drained
- 200g chopped tomatoes (from a 400g can)
- 1tsp ground cumin
- 2tsp smoked paprika
- 40g plain flour, plus extra for dusting
- 25ml single cream
- 2tsp olive oil
Preheat your oven to 190C/ 170C Fan, Gas 5.
Fry the onion in a pan in a splash of olive oil over a medium heat for a 2-3 mins until soft. Add the beans, sweetcorn, tomatoes, cumin, 1tsp of the paprika and some black pepper. Stir, then simmer for about 15 mins until the soup has thickened.
Meanwhile, make the tortilla chips. Mix the flour and 25ml water in a bowl, with a pinch of the paprika, to form a dough. Dust the worktop with flour, then knead the dough for a few mins until smooth. Roll out to 20cm square and lay it on a nonstick baking tray. Cut it into triangles (or any shape) and bake in the oven for about 10 mins until crispy.
Serve the soup in a bowl, drizzled with the cream. Serve the tortilla chips on the side, dusted with paprika (optional).