Sopa de frijol – Mexican bean soup with tortilla strips

Ingredients for 4 portions

• 600 gBlack beans, cooked, with their liquid
• 2Tomatoes
• ½Yellow onion
• 2 clovesGarlic
• 2Pasilla chiles, seeded
• ≈ 500 mlWater
• 1 tbspRapeseed oil
• to tasteSalt
• 4Corn tortillas, cut into thin strips
• 2 tbspRapeseed oil, for frying
• 1Pasilla chile, seeded, cut into rings
• 100 mlMexican crema
• 80 gQueso fresco, diced

Method

1. Char the tomatoes, onion and garlic in a hot, dry frying pan, turning them, until blackened in places, about 8 minutes. Toast 2 of the pasilla chillies for a few seconds per side too, without letting them burn.
2. Blend the beans and their liquid with the tomatoes, onion, garlic, toasted chillies and water until completely smooth.
3. Heat the oil in a saucepan, pour in the bean mixture carefully, as it spits, and season with salt.
4. Simmer over a low heat for 15 minutes, stirring now and then, until slightly thickened. Add a splash of water if it gets too thick.
5. Meanwhile, heat oil about 1 cm deep in a small frying pan and fry the tortilla strips for 2–3 minutes, until golden and crisp. Drain on kitchen paper, then fry the chilli rings for a few seconds.
6. Serve the soup hot, topped with the tortilla strips, chilli rings, a spoonful of crema and the diced cheese.

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