Ingredients

The following ingredients have 4 Servings
  • 1 Medium Red Onion
  • 100 ml White Wine
  • 100 g Cherry Tomatoes
  • 100 g Leftover Potato & Onion Pasty Filling
  • 1 Cup Frozen Corn
  • 2 Cups Leftover Rotisserie Chicken
  • 1 Can Taco Mixed Beans
  • 1 Can Black Beans
  • 1 Can Tinned Tomatoes
  • 1 Tsp Garlic Puree
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Mexican Seasoning
  • 1 Tbsp Cumin
  • 1 Tbsp Coriander/Cilantro
  • ½ Tsp Cayenne Pepper
  • Salt & Pepper
  • Leftover Tortilla Wraps
  • 1 Tbsp Mexican Seasoning
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Avocados
  • Instant Pot
  • Air Fryer

Instruction

  • Peel and dice your red onion. Load into the instant pot with extra virgin olive oil and sauté. After a 2-3 minute sauté, press cancel and stir in garlic puree and then deglaze with white wine.
  • Dump in all your other main ingredients, refill your tinned tomatoes can with water and shake, and pour the tomato water in, stir and place the lid on the instant pot pressure cooker.
  • Cook for zero minutes and do a quick pressure release.
  • In the meantime, cut your tortilla wraps into strips, load in a bowl with the Mexican seasoning and extra virgin olive oil and mix with your hands.
  • Load into the air fryer basket and air fry for 5 minutes at 200c/400f.
  • When the instant pot is done, do a quick pressure release, stir, and load into soup bowls. Add crispy tortilla strips and sliced avocado over and serve.