As much as I love tortilla soup, the toppings are my favourite part. Avocado, black beans, coriander, lime, crispy tortilla strips, the options are endless.

Pureed soups create a lovely, creamy texture without the need to add milk or flour to thicken. This soup earns brownie points for containing 2 cups of super-healthy, in-season kale.

Serves 6


3 soft corn tortillas

Olive oil spray


1 Tablespoon olive oil

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon chilli powder

2 cups chopped kale (remove stems)

1 green capsicum, chopped (remove stem & seeds)

4 cups low sodium vegetable stock

2 cans diced tomatoes, not drained



1 can black beans, rinsed and drained

1 avocado, sliced into 6 wedges

6 Tablespoons chopped fresh coriander

1 lime, sliced into 6 wedges



1.      Preheat oven to 190°C.

2.      Spray both sides of the tortillas with oil spray and slice into thin strips.

3.      Place on a baking tray lined with baking paper and bake for 12-15 minutes, until crisp. Set aside.

4.      In a large saucepan, heat olive oil, onions, garlic and chilli powder for 2 minutes. Add kale and capsicum and cook until soft, about 5 minutes.

5.      Add stock and tomatoes and bring to a boil.

6.      Use hand blender to ‘carefully’ puree hot soup until smooth. 

7.      When serving, top each bowl with: 1/4 cup baked tortilla strips, 1/4 cup black beans, 1 avocado wedge, 1 Tablespoon coriander and a squeeze of lime.

Tip: for an extra spicy kick, add a fresh chili of your choice at step 4 ; chilli powder can be replaced with 1 TBSPN cumin + 1 teaspoon paprika.