Slow Cooker Mexican Chicken Soup
Slow Cooker Mexican Chicken Soup tastes like chicken enchiladas – but takes a lot less effort! Sensational slow cooker soup that’s quick to prepare yet loaded with flavour. 10 minutes prep with lots of can opening, and a good amount of spices for a hit of Mexican flavour.
Ingredients :
- 1 tbsp olive oil
- 1 onion , diced
- 1 red capsicum/bell pepper , large, diced
- 3 cloves garlic , minced
- 3 cups chicken broth/stock , low sodium
- 800g / 28 oz canned black beans, drained
- 800g / 28 oz canned corn, drained
- 800g / 28oz crushed canned tomato OR 700g tomato passata
- 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
- 1 tsp cayenne pepper
- 1 tsp each salt + black pepper
- Shredded cheese
- Sour cream or yogurt
- Coriander/cilantro
- Lime wedges
- 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 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!
