Happy Thirst-Day, food family! I hope everyone is doing well today because yooooh… can we please have a serious conversation about this weather?! One minute you are minding your own business, the next minute the cold is minding your business. And don’t even get me started on the dust! It’s cold, it’s dusty, and it’s dramatic. But don’t worry, I have got the perfect remedy for us today. Since I have officially arrived, you know what that means… the daily food meeting is now in session! Please take your seats and let’s get started. Today’s guest of honour, the superstar, the main character, the one we have all been waiting for is: Mexican Burrito Soup! Now, as we all know, cold weather demands a warm and hearty meal. And today, we are answering that call with a delicious bowl of soup. Trust me when I say this soup does not come to play. It’s warm, hearty, packed with flavour, and exactly what your body needs when the weather outside feels like it’s auditioning for a role in Antarctica. Before you know it, it will become your go-to comfort meal whenever the temperatures decide to show off. Alright, enough talking — let me show you how we are bringing this beauty to life! How to make Mexican Burrito Soup Serves: 4Preparation time: 20 minutesCooking 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) Method: 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). *The image and recipe were supplied by The South African Avocado Growers’ Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Quick Avocado Guacamole Post navigation Today’s Tasty Pick: Quick Avocado Guacamole
