This soup is a meal in itself. Roasting the capsicum intensifies it flavour which pairs well with the smoked paprika. While roast chicken adds texture and protein along with the black beans
|Prep time||30 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven grill to its highest setting.
Core and deseed the capsicums.
Place them on a tray and drizzle with 2 tbsp of olive oil and roast until blackened – approx. 15 minutes.
Transfer to a zip-top bag and seal for 2-3 minutes to steam, then remove the skins and discard.
Peel and crush the garlic, then peel and chop the onion and carrot.
Heat 1 tbsp of olive oil in a medium-sized saucepan over a medium heat.
Add the garlic, onion and carrot and sauté until soft.
Add the capsicums, tomatoes, water, seasoning and paprika, and cook for 15 minutes.
Use a hand-held blender to blitz until smooth.
Shred the chicken pieces.
Stir in the drained beans and serve in bowls topped with the chicken and chopped coriander.
To make the quesadillas, brush one side of each wrap with the remaining oil.
Sprinkle one wrap with the cheese.
Finely chop the jalapeños and sprinkle over the cheese.
Top with the second wrap (oil side on the outside).
Heat a griddle pan and toast the quesadilla on one side for 2-3 minutes, then carefully flip onto the other side until the cheese has melted and turned golden. Cut into 4 quarters.
Serve the quesadillas with the soup.