This is a great meal which uses up any stale or leftover tortillas you might have lurking in the cupboard. Corn or flour tortillas work equally as well.
1 tbsp olive oil
1 large tortilla, torn into 2" squares
2 tsp minced garlic
1 onion, minced
2 jalapenos/green chillies, minced
1 large tin of sweetcorn (250g)
1 large tin of chopped tomatoes (450g)
squeeze of tomato paste
2 ½ tsp cumin
1 tsp salt
½ tsp hot chili powder
¾ pt stock
GARNISH: Coriander and shredded cheddar or crumbled queso anejo
Over a medium high heat, fry the tortilla pieces in the oil in a large pan. When they begin to colour and crisp, add the garlic, onion and chillies.
After 2/3 mins, add HALF the sweetcorn along with the rest of the ingredients and simmer for 5 mins.
Remove soup from heat and blend until smooth. Add the remaining corn and heat through.
Check for seasoning and serve, garnished with a spring of fresh coriander and the cheese.