We’ve been really getting our Mexican on recently! Over the past week we’ve had guacamole and corn chips, bean burritos, homemade corn tortillas with fried egg, chilli and avocado, and plenty de La Cerveza mas Fina!

The is the ultimate in summer Mexican eating: The simplest (and quickest!) kidney bean and tomato soup, served over ripped up corn tortillas and topped with guacamole, spring onion, fresh sliced chili, quartered limes, shredded chicken.. whatever you desire! This is a great way to use up corn tortillas, as they are really only good within a few hours of making.

Mexican Style Tomato Tortilla Soup
Recipe adapted from, funnily enough, the Sunbeam booklet (that came with our blender).
Serves 6

Ingredients:

1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed, drained

Corn tortillas, cut into strips
Homemade guacamole, or sliced avocado
Spring onion, sliced
Fresh red chili, sliced
Coriander
Parmesan (just because we can’t help putting Parmesan on everything..)
Lime

Method:

1.Heat oil in a large saucepan, add onions and garlic and cook on a medium heat until onions start to soften; add the cumin and chilli powder and cook, stirring, until the spices become fragrant. Add the tomatoes, and water; simmer for 20 minutes. Remove from heat.
2.Stir through the sugar, vinegar and beans; cool slightly.
3.Blend or process soup in batches, until smooth.
4.Return soup to saucepan to heat through.
5. Line bowl with strips of tortillas and pour soup over.
6. Top with desired toppings and squeeze over the lime. Enjoy on the deck with a glass of Corona and a handsome companion.