Ingredients:

  • 2 lbs Boneless, skinless chicken breasts (or thighs), trimmed of fat
  • 1 medium Yellow onion, diced
  • 4 cloves Garlic, minced
  • 6 cups Chicken Broth (low sodium)
  • 1 (28 oz) can Diced tomatoes (preferably fire-roasted), undrained
  • 1 (4 oz) can Green chillies (mild or hot), undrained
  • 2 Tbsp Tomato paste
  • 2 Tbsp Chilli Powder (Ancho or standard blend)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican if available)
  • 1/2 tsp Chipotle chilli powder (or cayenne)
  • 1 (15 oz) can Black beans, rinsed and drained
  • 1 cup Frozen Sweetcorn
  • 1/4 cup Fresh Lime Juice
  • Tortilla chips or strips (for garnish)
  • Shredded Monterey Jack or Cheddar (for garnish)
  • Fresh coriander (cilantro), chopped (for garnish)
  • 1 large Avocado, diced (for garnish)
  • Sour cream or Greek yoghurt (optional, for garnish)

Instructions:

  1. Sauté Aromatics: In a small pan (optional, but recommended), sauté the diced onion and garlic in a splash of olive oil for 3–4 minutes until soft.
  2. Combine Ingredients: Place the raw chicken breasts/thighs at the bottom of the slow cooker insert. Pour the sautéed aromatics (if used), chicken broth, diced tomatoes (undrained), green chillies (undrained), and tomato paste over the chicken.
  3. Spice it Up: Sprinkle the chili powder, cumin, oregano, and chipotle powder evenly over the liquids. Give the mix a quick stir to combine the spices and wet ingredients, ensuring the chicken is submerged.
  4. Set the Cooker: Cover the slow cooker with the lid. Cook on Low for 7–8 hours or High for 3.5–4 hours, until the chicken easily shreds with a fork.
  5. Shred Chicken: Once cooked, remove the chicken pieces from the slow cooker and shred them using two forks (or a stand mixer).
  6. Add Finishing Ingredients: Stir in the rinsed black beans and the frozen sweetcorn directly into the hot liquid in the slow cooker. Return the shredded chicken to the soup. Stir well. Add the fresh lime juice. Taste the soup and adjust the seasoning (salt and pepper) as required.
  7. Serve: Let the soup simmer on the 'Keep Warm' setting for 10–15 minutes. Ladle the hot soup into bowls and garnish immediately with shredded cheese, diced avocado, sour cream, and a generous handful of crunchy tortilla strips.