Slow Cooker Mexican Chicken & Bean Soup

by Annie M January 04, 2018

Slow Cooker Mexican Chicken & Bean Soup

Slow Cooker Mexican Chicken & Bean Soup

Slow cooker soups are great! Put in the pot on the Friday evening and you have lunch ready for the next day. The flavours in this Mexican Chicken & Bean Soup are superb – just add more chilies if you want more heat.

PREP TIME: 15 min


  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 red chilli, seeded and finely chopped
  • 3 garlic cloves, crushed
  • 2tbsp Life of Spice Much Adobo About Nothing
  • 2 ripe tomatoes, blanched and skins removed
  • 400g tin chopped tomatoes
  • 400g tin red kidney beans
  • 200g tin sweetcorn
  • 500 ml chicken stock
  • 350g skinless and boneless chicken thighs


  1. Add the olive oil to a large pan and put on a medium heat
  2. Add the onion and red chilli and cook for 5-6 minutes until softened
  3. Proceed to add the garlic and Life of Spice Much Adobo About Nothing to the pan, stir and cook for a further minute
  4. Chop the whole tomatoes into quarters and add to the pan, along with the tins of tomatoes, kidney beans and sweetcorn, and the chicken stock
  5. When this starts to boil, pour it all into a slow cooker and add the chicken thighs
  6. Cook on the low setting for 8-16 hours
  7. Before serving, shred the chicken with a pair of forks
  8. Serve with sour cream and tortilla chips

Annie M
Annie M


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