CHICKEN TACO SOUP

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 chillies, 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 tortillas for serving

Fry the onion and garlic in the oil until lightly golden.

Add the water, black beans, corn, tomato paste, chilli, sugar, paprika, mixed herbs, chipotle seasoning, salt and pepper and bring to the boil.

Cut the chicken breast in half to give 2 thinner fillets and place on top of the soup.

Place the lid on the pot and simmer for 10 minutes. Place in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours. Remove the chicken breast, shred and stir into the soup. Serve with grated cheese, sour cream and crushed tacos on top of the soup. Serves 4-6. Preparation time: 10 minutes Stove top time: 20 minutes Wonderbag time: 2 hours