Tortilla soup

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“Tortilla Soup, which is a film about a chef who is slowly losing his sense of taste, is one of my favourite food movies. Sunday dinners for his family were non-negotiable and tortilla soup was one of the dishes he shared, which inspired me to make this recipe. I also like to add shredded leftover chicken.” – Abigail Donnelly

Ingredients

1 T olive oil
1 onion, chopped
4 cloves garlic, chopped
1⁄2 t cumin seeds
1 x 400 g can crushed tomatoes
2 T tomato paste
1 t dried smoked chilli
1 t smoked paprika
4 Woolworths chipotle chillies in adobo, chopped
1 t dried oregano
2 cups chicken stock
1 cup water
2 red peppers
1 x 400 g can, red kidney beans
salt, to taste
2 cups sunflower oil, for deep-frying
6 Woolworths wraps

Cooking Instructions

1. Heat the olive oil in a saucepan over a medium heat and cook the onion until softened. Add the garlic and cumin and cook for 1 minute.

2. Add the tomatoes, tomato paste, chilli, paprika, chipotles, oregano, stock and water. Cover and simmer for 15 minutes.

3. Meanwhile, roast the peppers over a gas flame or in the oven until soft. Break up and add to the soup with the beans. Season to taste.

4. Heat the sunflower oil in a pan. Fry the wraps, one at a time, folding them over as they brown to create a deep-fried wrap. Drain on kitchen paper. Serve with the soup.

Find more soup recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau