This is a fantastic soup, with just the right amount of spice.

• 2 tbsp. extra-virgin olive oil
  
• 2 medium onions, diced
  
• 2 garlic cloves, minced
  
• 2 jalapenos, seeded and minced
  
• 3 medium tomatoes, chopped
  
• 1 Qt. chicken stock
  
• salt and freshly ground black pepper
  
• canola oil
  
• 8 corn tortillas, cut into 1/8” strips
  
• 1 1/2 cups cooked chicken, shredded
  
• 2 avocados, halved, pitted, peeled, and diced
  
• 1 cup Jack cheese, shredded
  
• 1/2 cup fresh cilantro, coarsely chopped
  
• 1 lime, cut in wedges
  

Place a large pot over medium heat, and coat with 2 Tbsp. of olive oil.  Add the garlic, jalapenos, onions, and tomatoes and cook for 15 minutes, stirring frequently.  Pour in the chicken stock, and season with salt and pepper, and let simmer for 20 minutes.

In a skillet over medium-high flame, heat 1” of canola oil, and when it begins to smoke add the tortilla strips in batches until they are crisp on both sides.  Remove to a paper-towel lined platter and sprinkle with salt while still hot.

Ladle the soup into bowls and add a pile of shredded chicken to the top.  Add the diced avocado and fried tortilla strips and cheese.  Garnish with cilantro and lime.

ENJOY!

I just love burritos – especially chicken ones!

Hope you enjoy – leave a comment to let me know what you think….

• 500g chicken breast strips
• 1 lime, juiced
• 1 tbs olive oil
• 1 red capsicum, cut into strips
• 1 red onion, sliced
• 1 green capsicum, cut into strips
• 4 burrito tortillas, heated in the oven
• Lettuce leaves, to serve
• Crushed peanuts, to sprinkle

This recipe was taken from one of my favourite food blogs… simply recipes

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don’t need to have tomatoes in your guacamole.

Super easy and super delicious

• 500g minced beef
• 500g can crushed tomatoes
• 750g can kidney beans
• Packet of Mexican style power (eg chilli, taco or burrito powder)
• 1 onion, chopped finely
• 1 clove garlic, crushed
• 1 chipotle chilli, chopped
• 1 teaspoon tomato paste
• 1 teaspoon oregano
• Juice of ½ lemon
• ½ teaspoon cumin
• Pinch of cayenne pepper
• Jalapeños, chopped (to taste)
• Sour cream and coriander to garnish

1. In a large pot, fry the garlic, chipotle and onions until soft.
2. Add the mince and cooked until browned.
3. Add the Mexican powder and stir through.
4. Add all the remaining ingredients except the lemon juice (including the juices from the bean can) and let it simmer for 15 minutes, stirring occasionally.
5. Add the lemon juice and simmer for 5 more minutes.
6. Garnish with a little sour cream and coriander. Serve with rice, corn chips, tortortillas