Chicken enchilada soup

• 2 carrots, cubed
• 2 celery sticks, chopped
• 1 red capsicum, chopped
• 2 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeño pepper
• 1 tablespoon chilli powder
• 1 heaped tablespoon cumin
• 1 heaped tablespoon ground coriander
• 1 tablespoon of oregano
• 1 heaped tablespoon smoked paprika
• 1 L chicken stock
• 2 tablespoons olive oil
• 400 g diced tomatoes
• 250 ml water
• 4 corn tortillas, chopped
• Salt and pepper
• 300 g shredded chicken
• 60 g double cream
• 150 g grated cheddar, to serve
• 1 spring onion, chopped, to served

#CosySoups

1. Preheat the oil in the Cook4me bowl. 2. Add the onion, garlic, carrots, celery and capsicum pieces and sauté over medium heat for about 15 minutes, until the vegetables are soft. 3. Add the chilli, cumin, coriander, oregano and smoked paprika. 4. Add the stock, water and diced tomatoes. Pressure cook for 10 minutes. 5. Using a hand blender, blend until smooth. 6. Add the shredded chicken and the cream. Mix and serve in large bowls. 7. Top with chopped corn tortillas and sprinkle with grated cheddar and spring onions.