Ingredients
- onions 2, finely chopped
- oil
- garlic 4 cloves, finely sliced
- ground coriander 1 tbsp
- tinned cherry tomatoes 2 × 400g tins
- chipotle chillies in adobo 3, chopped
- butternut squash 1 small, peeled and cubed
- chicken stock 1.5 litres
- black beans 400g tin
- tortillas 2
- soured cream 6 tbsp
- cheddar grated to make 6 tbsp
- avocado 1 cubed
- pickled jalapeño chillies 4 rings, finely chopped
Method
-
Step 1
Fry the onion in plenty of oil in a deep pan until it softens, then add the garlic and coriander and fry for a minute or two. Add the tomatoes and chillies and bring to a bubble, then season well and add the squash and chicken stock. Simmer for about 15 minutes, or until the squash is tender. Stir in the beans and heat through for a minute.
-
Step 2
Meanwhile, toast the tortillas in a dry frying pan until they are crisp, then cut into slices. Serve the soup topped with the soured cream, cheese, avocodo and jalapeños, with the tortilla slices on the side.
Nutritional Information
- Kcals 382
- Fat 16.8g
- Carbs 32.4g
- Fibre 9.9g
- Protein 20.3g
- Salt 1.2g
