Miguel-barclay-mexican-tortilla-soup

Miguel Barclay’s Mexican tortilla soup

‘This is a bold-flavoured, substantial and chunky soup that requires no blender'

By , 29 August 2017

(28 votes)

Miguel Barclay’s Mexican tortilla soup
  • 35 Mins
  • Serves: 1
  • Price: 92p per serving
Nutritional Info
Each 655g serving contains
  • Energy

    2686KJ

    642KCAL

    32%
  • Fat

    15.7g

    low

    22%
  • Saturates

    4.6g

    low

    23%
  • Sugars

    19.7g

    low

    22%
  • Salt

    0.07g

    low

    1%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 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
Method
  • 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).