2 punnets grape tomatoes
2 corn cobs, husks and silks
removed, cut into thirds
2 chorizo sausages, thinly sliced
1 red onion, cut into thin wedges
¼ cup olive oil
2 tsp smoked paprika
2 tsp ground cumin
4 cups chicken stock
2 corn tortillas, cut into
2cm thick strips
1 avocado, halved, stone
removed, peeled and
100g feta, crumbled
½ cup coriander, coarsely
1 lime, cut into wedges
Preheat oven to 200°C. Slice half the tomatoes in half. Place tomatoes, corn, chorizo and onion in a roasting pan.
Drizzle with 1 tablespoon of oil and sprinkle with paprika and cumin. Toss to coat. Season. Roast, turning occasionally, for 30 minutes
or until golden.
Remove corn cobs. Run a sharp knife down the length
of each cob to remove kernels.
Transfer onion mixture, corn kernels and chicken stock to a large saucepan. Bring to
a simmer over medium heat.
Heat remaining oil in a frying pan over medium heat. Cook tortillas, turning occasionally, for 2-3 minutes
or until golden and crisp. Drain on a paper towel.
Ladle soup among bowls. Top with avocado, feta and coriander. Serve with tortilla strips and lime wedges.