Step 1

Put a large soup pan over a medium heat and add the oil. Sauté the onions until just starting to turn golden, then add the garlic and cook for 2 minutes more.

Step 2

Add the herbs and spices to the pan and allow to toast for a minute or two, stirring frequently, then add the cornstarch. Stir well. It will look lumpy and weird. That's fine.

Step 3

Add the canned tomatoes and stir really well, then pour in the stock, beans, sweetcorn and sugar. Stir and bring to a simmer. Keep it simmering away for about 10 to 15 minutes until it's hot and thickened.

Step 4

While the soup is simmering preheat oven to 375°F / 190 *C and line a very large baking tray (or use 2 medium ones) with parchment paper.

Step 5

Keep the tortillas in a pile, and cut down through them to make long strips about ¼ inch wide. Put the strips in a large bowl and pour over the oil. Toss them around with your fingers until they are all coated then tip them out onto the baking tray. Spread them out into a single layer, ideally with a bit of space around each one. Sprinkle all over with a pinch or two of salt and bake for 12 minutes. Keep an eye on them in the last minute or two in case your oven runs hot and they get too dark. Remove from the oven and allow to cool on the tray.

Step 6

Once you are ready to serve, take the soup off the heat, season to taste with salt and pepper and squeeze in the juice of a lime. Give it a quick stir and it's ready.

Step 7

You can either add the tortilla strips to individual bowls and ladle the soup over them, or put the soup in the bowls and pile the tortilla strips on top. I like them on top because they stay crispy. Then either pile on the toppings or have the toppings in bowls for everyone to help themselves!