Ingredients

• 500g/1lb 2oz ripe tomatoes
• ½ head garlic cloves
• unpeeled
• 2 dried ancho chillies
• 2 tbsp olive oil
• 2 red onions
• cut into thin wedges
• 1 red pepper
• diced
• 1 green pepper
• diced
• 2 sticks celery
• sliced
• 2 tsp ground cumin
• large sprig thyme
• 2 bay leaves
• 1 tsp dried oregano
• small bunch coriander
• stems and leaves separated
• 1.25 litres/2 pints turkey stock
• 250g/9oz cooked black beans
• 250g/9oz sweetcorn
• salt and freshly ground black pepper
• 300g/10½oz leftover turkey meat
• cut into strips
• 1 lime
• juice only (optional)
• 6-8 corn tortillas
• cut into wedges or strips
• 2 tbsp olive oil
• 2 avocados
• peeled
• stones removed
• diced
• 1 lime
• juice only
• salt
• to taste
• 3-4 spring onions
• finely sliced
• 100g/3½oz grated hard cheese

Directions

• First prepare the tomatoes. Heat a heavy-based frying pan until hot
• then add the tomatoes
• garlic and dried chillies. Dry fry
• shaking the pan regularly until the tomatoes are starting to blacken.
• Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften.
• Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too
• then drain the chilli from its soaking water and add this. Blend until smooth.
• While you are dry roasting the tomatoes
• heat the olive oil in a large casserole or saucepan. Add the onions
• pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes.
• Add the cumin
• thyme
• bay leaves and oregano. Finely chop the coriander stems and add these too.
• Add the stock and reserved tomato mixture to the saucepan
• along with the black beans and sweetcorn. Season well with salt and pepper
• then bring to the boil
• turn down the heat and simmer for 15-20 minutes.
• Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes.
• Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp.
• Toss the avocado in the lime juice and season well with salt.
• Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado
• coriander leaves
• spring onions
• cheese and tortilla pieces.