Chicken Taco Soup

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, crushed
• 500ml water
• 2 x 400g tin of black beans, drained and rinsed
• 375ml frozen corn
• 150ml tomato paste
• 250ml water
• 3 chilli’s, chopped
• 30ml sugar
• 15ml paprika
• 15ml mixed herbs
• 7,5ml chipotle seasoning
• 10ml salt
• 7,5ml pepper
• 3 large boneless chicken breasts
• 1 cup grated cheddar cheese for serving
• Sour cream for serving
• Crushed tortilla’s for serving

DIRECTIONS

1. Fry the onion and garlic in the oil until lightly golden.
2. Add the water, black beans, corn, tomato paste, chilli, sugar, paprika, mixed herbs, chipotle seasoning, salt and pepper and bring to the boil.
3. Cut the chicken breast in half to give 2 thinner fillets and place on top of the soup.
4. Place the lid on the pot and simmer for 10 minutes.
5. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
6. Remove the chicken breast, shred and stir into the soup.
7. Serve with grated cheese, sour cream and crushed taco’s on top of the soup.