Or, as we like to call it, the Midweek Mexican. Leftover roast chicken works a treat here, and the rest pretty much comes out of your cupboard and fridge so this can be whipped up in a relative jiffy (assuming you have some limes in your fruit bowl) because the two things can be made alongside each other pretty easily. I’m not sure I’d recommend a Midweek Margarita to slurp alongside it, but hey, I’m not going to stop you. Serves 4.
2 tbsp olive oil
1 onion, small dice
4 cloves garlic, minced
1 tbsp cumin
Large pinch chilli flakes
400g tin chopped tomatoes
1 litre chicken stock
As much leftover chicken as poss
2 limes, juiced
Finely chopped red onion
Chunks of avocado
Dollops of soured cream
1 tbsp olive oil
1 red onion, finely chopped
1 tbsp cumin
Optional chilli flakes
400g tin black/any kind of beans
200g grated cheese
Handful chopped coriander
8 flour tortillas/wraps
Method – Soup:
- Heat the olive oil in a large saucepan and fry the onion for at least 5 minutes until it softens, then add in the garlic, cumin and chilli flakes and fry for a couple of minutes more (don’t let the garlic burn).
- Stir in the tomatoes and stock and let it bubble away for 5-10 minutes.
- Use a stick blender to whizz the whole lot until smooth, or do the same in batches in a blender.
- Shred the chicken and stir in, then let it bubble away for a couple of minutes to heat through properly, then stir in the lime juice.
- Serve with garnishes and dive in.
Method – Quesadillas:
- Heat the oil in a frying pan that’s big enough to hold a tortilla/wrap and fry the red onion, cumin, and chilli flakes for a few minutes until just starting to soften (a bit of bite is fine).
- Tip in the drained beans, mix well and let it heat through completely, giving it an occasional stir. Season well.
- Roughly mash with a fork or potato masher leaving plenty of lumps and texture, then tip into a bowl along with the grated cheese and mix.
- Wipe out the frying pan and grab your tortillas/wraps.
- Place one wrap into the pan, spoon over 1/4 of the beans/cheese mix, then place a second wrap on top.
- Turn on the heat to medium/high and heat to melt the cheesy beans mix – I place my palm on top carefully, moving it about so I can feel when the cheese is melting, but a spatular is your friend here too.
- When the underside starts to brown carefully flip over and cook the other side, then slide onto a board and cut into wedges.
- Keep going until you run out of cheesy bean mix, and munch away.
3 thoughts on “Mexican chicken soup with bean quesadillas”
A lovely autumn meal!