Slow Cooker Mexican Chicken Soup

• servings: 7 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

1 tbsp olive oil

1 onion (, diced (brown, white, yellow)

1 red capsicum/bell pepper (, large, diced)

3 cloves garlic (, minced)

3 cups (750ml) chicken broth/stock (, low sodium)

800g / 28 oz canned black beans, drained (2 cans, or other beans, Note 1)

800g / 28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn)

800g / 28oz crushed canned tomato (OR 700g tomato passata (Note 2)

500g / 1 lb chicken breast

1 tbsp dried oregano

2 tsp cumin powder

2 tsp paprika powder

1 tsp each onion powder and garlic powder (or 2 tsp of one of them)

1 tsp cayenne pepper (optional, adjust spiciness)

1 tsp each salt + black pepper

Shredded cheese (recommended)

Sour cream or yogurt (recommended)

Coriander/cilantro (recommended)

Lime wedges (recommended)

Avocado, diced

Corn chips or tortillas (, for dunking)

Directions

Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.

Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).

Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.

Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).

Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.

Ladle into bowls and serve with Toppings of choice!

Notes

1. Beans – You can use red kidney beans instead of black beans, or 1/2 cup of dried beans.

2. Tomato passata is pureed plain tomatoes that is the consistency of a thick, smooth liquid, not like a paste or sauce. In Australia it is found in the pasta section of supermarkets and costs around the same as canned tomatoes.

3. Stove – simmer on stove for 40 min on medium low, remove chicken and shred. Simmer soup for further 20 minutes, then return shredded chicken into pot then serve.

4. Storage – cooked soup will keep in the fridge for 5 days. Or freeze for up to 3 months – it freezes perfect (soup only, not toppings).

Nutrition

• Serving Size: 823 g
• Calories: 352 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 46 mg
• Sodium: 1215 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 11 g
• Total Sugars: 7 g
• Protein: 28 g