Jay made this tonight. Great textures with the soup, chips and onions, and we had it with sourdough bread too. Universally popular.

INGREDIENTS

Sunflower oil, to deep-fry
3 flour tortillas, cut into triangles
Juice of 2 limes
2 red onions, thinly sliced
1 tablespoon olive oil
1 leek (white part only) chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika (pimenton)
3 teaspoons ground cumin
1 teaspoon each dried chilli flakes and dried oregano
2 x 440g cans black beans (see notes), rinsed, drained
1L (4 cups) chicken or vegetable stock
Chopped avocado, coriander leaves and sour cream, to serve

METHOD

  1. To make tortilla chips, heat sunflower oil in a saucepan over medium heat until 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry tortillas for 1-2 minutes until golden and crisp. Drain on paper towel.
  2. Combine half the lime juice, one-quarter of the onion and 1 teaspoon salt in a bowl, then stand for 30 minutes to pickle. Drain.
  3. Heat olive oil in a large saucepan over medium heat. Cook leek, garlic and remaining onion, stirring, for 3-4 minutes until softened. Add spices, oregano, beans and stock. Bring to the boil, then reduce heat to medium-low and cook for 15 minutes. Cool slightly, then whiz in a blender until smooth. Return to pan and gently reheat, adding a little water if soup is too thick. Season, then serve with tortilla chips, pickled onion, avocado, coriander and sour cream.

From http://www.delicious.com.au/recipes/black-bean-soup-tortilla-chips-pickled-red-onions/c2539865-2826-4a9a-aaaf-27281c2ef5d7