“Tortilla Soup, which is a film about a chef who is slowly losing his sense of taste, is one of my favourite food movies. Sunday dinners for his family were non-negotiable and tortilla soup was one of the dishes he shared, which inspired me to make this recipe. I also like to add shredded leftover chicken.” – Abigail Donnelly
- 1 T olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1⁄2 t cumin seeds
- 1 x 400 g can crushed tomatoes
- 2 T tomato paste
- 1 t dried smoked chilli
- 1 t smoked paprika
- 4 Woolworths chipotle chillies in adobo, chopped
- 1 t dried oregano
- 2 cups chicken stock
- 1 cup water
- 2 red peppers
- 1 x 400 g can, red kidney beans
- salt, to taste
- 2 cups sunflower oil, for deep-frying
- 6 Woolworths wraps
1. Heat the olive oil in a saucepan over a medium heat and cook the onion until softened. Add the garlic and cumin and cook for 1 minute.
2. Add the tomatoes, tomato paste, chilli, paprika, chipotles, oregano, stock and water. Cover and simmer for 15 minutes.
3. Meanwhile, roast the peppers over a gas flame or in the oven until soft. Break up and add to the soup with the beans. Season to taste.
4. Heat the sunflower oil in a pan. Fry the wraps, one at a time, folding them over as they brown to create a deep-fried wrap. Drain on kitchen paper. Serve with the soup.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau