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Mexican Burrito Soup

Category:

Starters

Preparation time:

20 minutes

Cooking time:

25 minutes

Total time:

45 minute

Serves:

Serves 4

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Recipe

Ingredients:
  • Avocado or olive oil, for cooking
  • 2 small wraps, cut into 1 cm strips
  • 2 chicken breasts, cubed
  • 5 ml (1 tsp) smoked paprika 5 ml (1 tsp) ground cumin
  • Salt and pepper, to taste
  • 1 onion, chopped
  • ½ yellow pepper, diced
  • 1 garlic clove, crushed
  • 1 x 410 g tin Mexican-style chopped tomatoes
  • 750 ml (3 cups) chicken stock
  • 2 limes, cheeks sliced
  • 1 avocado, pitted and sliced and/or diced
  • Tortilla flour wraps, cut into strips and toasted in the air fryer or shallow-fried in olive oil
  • Handful fresh coriander
  • 1 red chilli, thinly sliced, to garnish (optional)

Directions

Method
  1. Heat a splash of oil in a saucepan on medium-high and fry the wrap strips in batches for about 2 minutes, turning, until golden and crisp. Drain on paper towel.
  2. Combine the chicken, paprika and cumin. Add another splash of oil to the same pan and fry for about 5 minutes or until golden. Season with salt and pepper. Remove and set aside.
  3. To the same pan, add the onion and sauté for 5 minutes or until golden. Add peppers and garlic and fry for 1 minute. Season with salt and pepper.
  4. Add tomatoes and stock, bring to a boil. Return the chicken and cook for 8 minutes. Add a squeeze of lime juice (from the centres, not the cheeks) and season with salt and pepper.
  5. Serve topped with sliced/diced avocado, the remaining lime cheeks, crispy wrap strips, coriander leaves and chilli (if using).