No Tortilla Soup
We love this Mexican inspired soup during the hot Australian summer, topped with a delicious corn salsa! You can serve it warm with the cold salsa or just room temperature on a hot summer afternoon.
Slow cooker no-Tortilla soup:
2 Brown Onions
6 Garlic Cloves
2 tbsp Olive Oil
1 tbsp Corriander Seeds
1 tbsp Cumin Seeds
2 tbsp Smoked Paprika
400g Chopped Cherry Tomatoes
1 Litre Chicken Stock
1 Tbsp Chipotle hot sauce
1 Cup Dried Black Beans (Soaked Overnight)
2 Cans Diced/crushed tomatoes (400g)
Method:
If using dried black beans, pop the beans in a bowl with plenty of water to cover them overnight. In the morning dice the brown onions and garlic. Chop your cherry tomatoes in half.
Crush the cumin and coriander seeds lightly in a mortar and pestle or on your chopping board with the back of your knife.
Set your slow cooker to saute and add olive oil. Saute the onions and garlic until soft, then add all the spices. Let the spices cook for a minute or two until fragrant. Add fresh tomatoes and let them simmer for 2 min.
Now set your slow cooker to slow cook (Low temperature for 8HR). Add the canned tomatoes, chicken stock, Chipotle hot sauce and soaked black beans. Now close the lid and spend your day knowing you are coming home to a beautiful meal!
Once you get home, check the beans are cooked through by scooping one out and giving a smush with a spoon. Should be easy to smush, but not complete mush. Then make your corn salsa topping if you are partaking in the extra deliciousness and serve up. Makes approximately 6 portions.
Corn Salsa Topping:
2 Corn Cobs
1 Red Onion
1 Lime (Juiced)
1 bunch Coriander Leaves
1 Avocado
250g Cherry Tomatoes
Method:
Steam your corn cobs. Finely dice your red onion and put it in a bowl. Squeeze over the juice of 1 lime. Chop cherry tomatoes in quarters and add to the bowl. Roughly chop coriander leaves. Dice avocado by slicing it in half and then scoping out and chopping it into chunks. Add all ingredients to the bowl and give a light stir to combine. Add salt to taste! Once your corn is cooked, slice off the kernels and add them to your salsa. Bam, flavour-packed soup topping coming right up!
