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
COOK TIME: 8-12
COOK TIME: 8-12
SERVES: 6
Ingredients
- 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
Directions
- Add the olive oil to a large pan and put on a medium heat
- Add the onion and red chilli and cook for 5-6 minutes until softened
- Proceed to add the garlic and Life of Spice Much Adobo About Nothing to the pan, stir and cook for a further minute
- 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
- When this starts to boil, pour it all into a slow cooker and add the chicken thighs
- Cook on the low setting for 8-16 hours
- Before serving, shred the chicken with a pair of forks
- Serve with sour cream and tortilla chips
Annie M
Author