Mexican Tortilla Soup with Avocado & Fresh Radish

Preheat the oven to 180C.

Slice the tortillas into small strips.

Peel and finely chop the garlic and onion.

Slice the jalepeno peppers. (Ignore if already sliced)

Thinly slice the raddishes.

Chop the coriander.

Toss or brush the tortillas with the a small amount of olive oil and place on a baking tray.

Place the baking tray into the oven and bake for 5 minutes or until golden brown.

In a saucepan heat the olive oil over medium heat.

Add the onion, garlic and jalepeno peppers, cook until softened, stirring occassionally.

Stir in the cumin.

Add the chopped tomatoes and vegetable stock.

Simmer until thickened slightly.

Remove the tortilla strips from the oven.

Drain and rinse the black beans and corn.

Add the black beans and corn.

Season with salt and pepper.

Peel and thickly chop the avocado.

Distribute the soup among the serving bowl(s).

Garnish with radishes, tortilla strips, feta cheese, coriander and avocado.

Serve with lime wedges.