Mexican bean soup with prawns

Name: mexican bean soup with prawns
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bag paprika mix; 2 bag burrito dish a 500 g, HAK; 225 g raw and peeled shrimps frozen, thawed; 600 ml water; 1 jalapeño pepper; 200 g nacho chips natural; 50 g cheddar to piece; 1 tray fresh coriander; 1 lime; 1 ready to eat avocado

Soup with beans, nachos, shrimps, peppers and coriander.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C. In the meantime, halve the peppers, remove the stalk and seedlings and cut the flesh into thin strips.
Put together with the burritoschab, shrimp and water in a pan and bring to a boil. Cook for 15 minutes on low heat.
Meanwhile cut the stalk of the jalapeño pepper.
Cut half of the pepper into rings and cut the rest of the flesh, without seed lists, fine.
Divide the nachochips into a layer over a griddle covered with parchment paper and scrape the cheddar over it.
Sprinkle with the pepper rings and bake for about 10 minutes at the bottom of the oven.
Slice the coriander. Grate the green skin of the lime and press 1 half. Cut the other half into 4 parts.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into cubes.
Mix the avocado, 3/4 of the coriander, the lime zest and 1 tbsp lime juice with the chopped pepper into a salsa.
Season the salsa with pepper and salt.
Divide the soup over the bowls, sprinkle with the rest of the coriander and serve the nachochips, salsa and lime wedges.