This was originally a Cookidoo recipe, however, I wanted a healthier more WW Friendly version so I changed this recipe a lot. Well the ingredient amounts and the type of protein.
500gchicken breastcut into pieces (approx. 2-3 cm)
1 ½ - 2tbsptaco seasoningsee Tips
80gonioncut into halves
1garlic clove
1 - 2jalapeño chillitrimmed and cut into halves, deseeded if preferred
20gextra virgin olive oil
150gred capsicumcut into pieces (approx. 1 cm)
400gcanned chopped tomatoes
1tspChicken stock pastesee Tips
650gwater
20ggrated cheddar cheeseto serve
1/2avocadoflesh only, sliced, to serve
1tspsour creamto serve per bowl
Instructions
Place Varoma into position and weigh chicken into it.
500 g chicken breast
Add 1 tablespoon of the taco seasoning and mix to combine. Set aside.
1 ½ - 2 tbsp taco seasoning
Place onion, garlic, chilli and oil into mixing bowl and Chop 3 sec | Speed 5
80 g onion, 1 garlic clove, 1 - 2 jalapeño chilli, 20 g extra virgin olive oil
Scrape down sides of mixing bowl with spatula and Cook 3 min | 120°C | Speed 1 (TM31: 3 min/Varoma/speed 1).
Add capsicum, tomatoes, stock paste, water and remaining ½ - 1 tablespoon of the remaining taco seasoning. Place Varoma into position, secure Varoma lid and Steam 20 min | Varoma | REVERSE | Speed 1.
150 g red capsicum, 400 g canned chopped tomatoes, 1 tsp Chicken stock paste, 650 g water
Remove Varoma and set aside. Divide soup between 4 bowls. (I put it in a thermoserver to wait for the chicken)
Place reserved chicken into mixing bowl and Shred 4 sec | REVERSE | Speed 4.
Add chicken to server and share between the 4 bowls, top with cheese, sour cream, sliced avocado