Spicy Chicken Enchilada Soup

Preparationtime

45 minutes

Portions

6 people

1 tbsp vegetable oil
2 red onions, diced
2 red peppers, diced
3 cloves of garlic, finely chopped
35g green jalapenos (from a jar), diced
1 tablespoon chilli powder (more or less to taste)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon chipotle paste
400 ml passata tomato sauce
4 boneless, skinless chicken breasts (leave whole)
1 litre chicken stock
2 tbsp white wine vinegar
Salt to taste
Garnish suggestion: avocado (diced), jalapeno (sliced), sour cream, chopped coriander

Start up your pressure cooker in the sauteing mode. When hot, add the oil, onions, red pepper, garlic and jalapeño and saute for 2-3 minutes until soft. Stir in the chilli powder, cumin and oregano and cook for another minute. Add the passata, chicken, stock and vinegar, stir well and put the lid on.
Select the high pressure soup programme and set the time to 20 minutes, place the high pressure lid and start the programme.
Once cooking is complete, release the steam manually and stir the contents. Leave to cool for a few minutes before removing the chicken. Shred the chicken or cut into small pieces. (We now blend half the soup to get a smoother, slightly thicker texture before adding the chicken back to the pan).
Stir in the shredded/chopped chicken with a handful of coarsely chopped coriander. Season with salt if necessary.
Serve with one or more of the garnish suggestions.

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