Mexican Burrito Soup
A bowl full of burrito bliss.
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
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
- 1 onion, chopped
- ½ yellow pepper, diced
- 1 garlic clove, crushed
- 410 g tin Mexican style chopped tomatoes
- 750 ml (3 cups) chicken stock
- 2 limes, cheeks cut off
- 1 avocado, sliced and/or diced
- Handful coriander
- 1 red chilli, thinly sliced (optional)
How To Make Mexican Burrito Soup
- 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.
- 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.
- 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.
- 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.
- Serve topped with avocado, remaining lime cheeks, crispy wrap strips, coriander and chilli (optional).