60ml |
olive oil |
1 |
green capsicum, diced |
1 |
onion, chopped |
1 |
jalapeno, finely diced, (seeds removed for a milder soup) |
2 tablespoons |
crushed garlic |
1 tablespoon |
cumin seeds |
1 |
cinnamon stick |
1 |
dried chipotle, warmed through over an open ame until soft, split and seeds removed, (or substitute 1 teaspoon smoked paprika) |
400g |
tinned diced tomatoes or freshly chopped tomatoes |
2 litres |
chicken or vegetable stock |
2 |
corn cobs, kernels stripped |
500g |
tinned black beans |
1 teaspoon |
dried oregano |
2 |
fresh bay leaves |
2 strips |
orange peel |
1 |
lime, zested and juiced |
1/2 bunch |
coriander, chopped |
|
vegetable oil, for shallow-frying |
4 |
corn tortillas, sliced into 1 cm strips, (this is a good recipe to use up your stale tortillas) |