Method

Fry the tortilla strips in a little oil until crisp.  Remove, lay on paper towels to absorb any excess oil, and set aside.

Lightly fry the ancho chili strips in a little oil.

In a food processor, blend the tomatoes, onion, garlic, and fried ancho chili strips, reserving a handful of strips for garnishing, to a smooth purée.  Set aside.

Blend the bean purée, half the tortilla strips, and the chicken stock in a food processor.  Pour this and the tomato mixture into a saucepan, stir well, season with salt, and simmer with a lid on for about 10 minutes.

Serve hot in individual soup bowls, topped with a spoonful of crème fraîche and accompanied by a plate of cheese cubes, the remaining tortilla and ancho chili strips, and the avocado slices. 

Serves: 4 - 6

Reprinted with permission from ©Octopus Publishing Group, Mexican Modern: New Food From Mexico, by Fiona Dunlop, published by Interlink Publishing  click for book review

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