Recipes
Slow Cooker Mexican Soup Recipe
Prep Time:
10mins
Cook Time:
8hrs
Servings:
8 bowls
500g chicken breast, skinless
1T olive oil
1 onion, diced
1 red capsicum, cored and diced
3 garlic cloves, minced
3c chicken stock
2 x 400g diced canned tomatoes
2 x 400g canned corn kernels, drained
400g canned black beans, drained and rinsed
400g canned red kidney beans, drained and rinsed
1T dried oregano
2t each of cumin powder, garlic powder and paprika powder
1t each salt and pepper
1 lime, cut into 8
Heat the oil in a large frying pan over a medium heat. Cook the onion, capsicum, and garlic for 5 minutes.
Tip into the slow cooker along with remaining ingredients. Push the chicken down to cover with liquid.
Turn the slow cooker onto low for 8 hours.
Remove the chicken and shred with two forks. Return to the cooker and stir through. Season to taste.
Serve in bowls with a squeeze of lime any other toppings of choice.
