|2-3||tortilla wraps — cut length-ways into strips|
|15 ml||sunflower oil|
|1||onion — chopped|
|1||jalapeno pepper — seeded and chopped|
|2||garlic — cloves, crushed|
|15 ml||chillies — powder|
|10 ml||cumin — ground|
|4 cup||stock — chicken|
|2 x 410 g||canned rhodes chopped and peeled tomatoes|
|1 x 410 g||canned rhodes black beans — drained and rinsed|
|1 x 410 g||canned rhodes whole kernel corn — drained and rinsed|
|2 cup||chicken — shredded and cooked|
|15 ml||lime juice|
|salt and freshly ground back pepper|
|80 ml||fresh coriander|
|avocado — chopped|
|cheddar cheese — grated|
To prepare the tortillas, heat enough oil in a frying pan to shallow-fry the tortillas.
Add the tortilla strips and fry for a few mins, turning regularly, until crisp and golden on both sides.
Drain on kitchen paper towel.
Set aside to cool.
Heat the 15 ml (1 Tbsp.) oil in a large saucepan and fry the onions until soft.
Add the jalapeño and fry for a few mins more.
Add the garlic and stir for 1 min.
Add all the spices.
Add the prepared chicken stock, Rhodes chopped & peeled tomatoes and the Rhodes black beans.
Add the Rhodes whole kernel corn and the chicken.
Add the lime juice.
Bring the soup to the boil and then lower the heat and simmer gently for 5 mins.
Stir in the coriander.
Season to taste.
Ladle the soup into bowls and top with tortilla crips, avocado, cheese and sour cream.
Tip: Adjust the amount of chilli powder and jalapeño to suit your taste. Wear disposable gloves when preparing chillies to prevent burn on your fingers.