Mexican bean soup with crispy feta tortillas

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 heaped tbsp chipotle paste
• 500g carton passata
• 500ml vegetable stock
• 400g can kidney beans, drained and rinsed
• 400g can black beans, drained and rinsed
• 200g feta
• 2 garlic cloves, crushed
• 4 large or 8 small flour tortillas
• small pack coriander, roughly chopped, to serve

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