Make the meatballs: Saute onion, garlic, chilli flakes. Mix mince, milk-soaked breadcrumbs and onion mix. Roll into golf ball sized balls. Chill 30 minutes.
Start the soup: Saute onion and garlic. Add cumin seeds and meatballs together, cook over high heat to toast cumin and brown meatballs.
Build the broth: Add chipotle, tomatoes, oregano, stock. Simmer 20 minutes.
Add sweetcorn and courgettes, cook 3-4 minutes.
Serve with crushed tortilla chips, coriander and jalapenos.
