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The beauty of Mexican food is that you already know what this tastes like. Fresh, hearty, spiced with cumin, sprinkled with pops of jalapeño, dappled with soft chunks of creamy avocado … It’s your favourite burrito in a soul-soothing soup form. You can trust it.

You will need

Serves 4


  • 4-6 corn tortillas, cut into 3cm long strips
  • 2 tablespoons olive oil, or more if frying
  • Pinch of salt


  • Olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, finely chopped (remove seeds for a mild soup)
  • 2 teaspoons chilli powder (optional, or to taste)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 3-4 cups vegetable stock, as needed
  • 2 x 400g cans black beans, drained and rinsed
  • 1 x 400g can diced tomatoes
  • 1 cup corn, canned or fresh
  • 1/4 cup fresh coriander, finely chopped plus more to serve.
  • 1 avocado, chopped
  • Fresh lime, to serve

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20 mins to prep

40 mins to cook

  1. Step 1

    To bake your tortilla strips, preheat your oven to 200°C (convection) or 180°C (fan-forced). Toss the tortilla strips in oil and and salt. Spread on a lined baking tray and bake for around 10 minutes or until crispy. Alternatively, if you want to fry your tortilla strips, heat a saucepan with about 1 cup of oil. When the oil is hot, add the tortilla strips and fry until golden brown. Remove and season with salt.

  2. Step 2

    In a large pot, add the oil, onion and capsicum over medium heat. Cook for 5 minutes or until slightly charred. Add the garlic, jalapeno and spices. Cook for a few minutes until fragrant.

  3. Step 3

    Add the tomatoes, beans, vegetable stock and corn. Reduce the stove to low heat and simmer the soup until the vegetables and beans are tender.

  4. Step 4

    Add the chopped coriander and cook for a few minutes to infuse the flavours.

  5. Step 5

    Divide the soup into bowls and top with the tortilla chips, avocado, lime juice and more coriander, or as desired.

Hot tip!

If you like a thick soup, puree the diced tomatoes. If you prefer a broth-like chunky soup, leave the canned tomatoes as they are.

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