2–4 dried chipotle chillies, finely chopped, or 1 tbsp chipotle chilli paste, to taste
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
1 x 400g tin cooked kidney beans, drained and rinsed
1 tsp sugar
500–750ml vegetable or chicken stock
100g Lancashire cheese, crumbled
1 ripe avocado, peeled and chopped
1/2 bunch of coriander, roughly chopped
Directions
Place a large heavy-based sauté pan or hob-proof casserole dish over a medium heat and add a dash of olive oil. Once hot, fry the onion with a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for a further 2 minutes, or until the seeds become aromatic.
Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.)
Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock.
Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.
Pour the soup into warmed serving bowls and sprinkle with the cheese, avocado and coriander.
