• Heat a large pot over low-medium heat. Once hot, pour in the oil and add the onion and red pepper. Cook for 8 to 10 minutes, stirring occasionally, until softened and fragrant. If browning or sticking, reduce the heat and add a splash of water if needed.
  2 teaspoons oil, 1 large onion, 1 large red pepper
• Stir in the garlic and tomato paste. Cook for four minutes, stirring frequently, until the tomato paste is a dark brick red and the garlic is fragrant.
  3 cloves garlic, 1 tablespoon tomato paste
• Add the cumin, sweet paprika, smoked paprika, and hot pepper flakes. Stir and cook for another 30 seconds.
  1 teaspoon cumin, ½ teaspoon sweet paprika, ½ teaspoon smoked paprika, ½ teaspoon hot pepper flakes
• Add the broth, tomatoes, black beans, kidney beans, and salt. Stir to combine and increase the heat to bring the soup to a boil. Reduce the heat and simmer, covered, for 20 minutes.
  750 ml (3 cups) vegetable broth, 400 grams (13.5 oz.) canned diced tomatoes, 240 grams (1 ¾ cups) black beans, 240 grams (1 ¾ cups) kidney beans, 1 teaspoon sea salt
• Stir in the corn and coriander. Taste the soup and season as needed. Serve hot with the tortilla chips and any additional toppings. I recommend a lemon or lime wedge, avocado, pickled onion, more herbs, and yogurt or sour cream.
  200 grams (1 ⅓ cup) corn, Handful chopped fresh coriander (cilantro) or parsley

Tortilla Chips

• While the soup is cooking, prepare the tortilla chips if making them yourself.
• Preheat the oven to 220°C (430°F) and line a baking sheet with parchment paper.
• Mix the tortilla strips with the oil and salt and spread into an even layer on the prepared baking sheet. Bake for 8 to 12 minutes, or until crisp and lightly golden. Serve immediately.
  4 medium tortillas, 1 tablespoon oil, ½ teaspoon sea salt