Tortilla chip soup

with black beans

For the soup,

Onion, 2

Garlic, 2 cloves

Butter, 2 tbsp

Olive oil, 2 tbsp

Oregano, 2 tbsp dried

Black beans, 1 can

Tomatoes, 2 cans

Chipotle pepper, 1

Chicken stock or water, 2 cups

Proper cheeza-peeno tortilla chips, 1 bag

Yoghurt or sour cream to serve

For the herb sauce,

Coriander, 1 bunch

Parsley, 1 bunch

Lime, juice of 1

Salt, big pinch

Olive oil, 1/4 cup

For the herb sauce,

For the herb sauce, roughly chop the parsley and coriander then put in a mortar and pestle with a big pinch of salt. Pound into a paste, then add the lime juice and olive oil and mix with a spoon until combined. Put it in a small bowl and add more olive oil to cover the herbs. This will keep them green.

For the soup,

Chop onion and garlic. Cook onion in a large pot on low heat with olive oil, butter and a big pinch of salt until soft and translucent, then add the garlic and dried oregano and cook for a few minutes.

Drain the can of black beans and rinse well, add them to the pot with the canned tomatoes and stock (or water) and bring to a simmer and cook for 30 minutes. I added a chipotle pepper in adobo sauce but this isn’t essential. I got mine from the local supermarket but you could add fresh or dried chilli if you like some spice.

Using a stick blender or a standing blender to process until smooth.

Serve over a handful of tortilla chips with some yoghurt or sour cream and herb sauce.