(All Plans) Tortilla soup with chipotle yoghurt, avocado salsa and crispy corn chips

Preheat the oven to 180 degrees Celsius.

Peel and thinly slice the onions.

Mince the garlic.

Wash and remove the leaves from the coriander and set aside for later.

Finely chop the coriander stalk.

Place tortillas on a baking tray and bake dry for 3 to 5 minutes, or until golden brown and crispy. Watch them closely. They burn fast!

Place a medium pot on medium heat and add a splash of oil. Sauté the onions for 4 minutes, or until caramelised. You want the onions to brown and release their sugars.

After 4 minutes, add half a teaspoon of sugar and the coriander stalk.

Once the onions are caramelised, add the garlic and tortilla soup spice. Cook for 30 seconds before adding the tins of tomatoes and the same amount of water. Add a pinch of salt.

Smash the tortillas and add all but two to the soup. Reduce the heat and simmer for 10 to 15 minutes. Taste and add more salt or water, if needed.

Blend in two or three batches, until smooth. Return to the pot on low heat.

Open and strain the black beans.

Add the strained black beans and warm through.

Cut the avocado in half and remove the stone. Scoop out the avocado and dice, place in a bowl.

Wash and thinly slice the radish, add to the avocado with a splash of vinegar a pinch of salt and splash of olive oil.

Place the soup in bowls. Garnish with a dollop of chipotle yoghurt and avocado radish salsa

Finish by crushing the remaining tortillas over the top and sprinkling over coriander leaves.