This soup has real Mexican kick thanks to the ancho chillies. Along with the soup as a starter, a great Mexican-themed lunch would be fish or chicken with adobe served with avocado, shredded cabbage and fresh tortillas.
1 tbsp vegetable oil
3 ancho chillies, soaked and chopped
1 brown onion, diced
1 clove garlic, finely chopped
2 tsp sea salt
freshly ground black pepper, to taste
500g peeled sweet potatoes, cut into 2cm cubes
1 litre chicken stock, approximately
20ml lime juice
100g fresh corn tortillas
vegetable oil, for deep frying
sour cream, to serve
coriander sprigs, to serve
Heat oil in a large saucepan, add chillies, onion, garlic, salt and pepper and cook over low heat for about 10 minutes, until onion is soft.
Add sweet potatoes and stock, bring to a simmer and cook uncovered for about 20 minutes, until sweet potato is soft.
Process the mixture in a food processor, or with a hand blender, until smooth.
Stir in lime juice, check seasoning and adjust as necessary.
Cut tortillas into strips about 4cm long and 1cm wide. Deep fry in batches in hot vegetable oil until golden and crisp. Drain on absorbent paper.
Serve the soup with a spoonful of sour cream and garnished with coriander and tortilla crisps.
Serve with Neil Perry's blue-eye with adobo.