Mexican chicken and bean soup with puffed chilli and lime beans

INGREDIENTS

For the puffed beans:

  • 400 g Butter beans in brine, rinsed and patted dry
  • Willow Creek Estate Blend Extra Virgin Olive Spray
  • Chilli & lime salt, to season 
     
  • 2 x 400 g  Mexican Style Bean & Chicken soup

For the avocado:

  • 1 ripe avocado, cubed
  • 2 limes, zested and juiced
  • Coriander
  •  

For the garnish:

  • Fresh coriander, chopped
  • Spring onion, thinly sliced
  • Sour cream, to drizzle
  • Feta, frozen
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    METHOD

    1. Coat the beans in the olive oil spray and lightly season with Chilli & Lime Salt. Place in an air fryer and cook at 200 °C for 10 minutes or until they puff up and become slightly crisp.
    2. Heat your soup as per the instructions.
    3. For the lime and coriander dressed avo, add the avo to a mixing bowl along with the lime zest and juice, coriader and seasoning. Toss or stir to combine.
    4. Ladle the soup into bowls ad top with the puffed beans, avocado, fresh coriander and spring onion. Finish with a drizzle of sour cream and finely grated frozen feta.

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