Recipe video above. 10 minutes prep, then throw everything into your slow cooker and come home to the ultimate comfort food. This is a hearty, chunky soup that just happens to be healthy. Excessive toppings are a must!
1tspeach onion powder and garlic powder(or 2 tsp of one of them)
1tspcayenne pepper(optional, adjust spiciness)
1tspeach salt + black pepper
Sour cream or yogurt(recommended)
Corn chips or tortillas, for dunking
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 a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function).
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!
1. Beans - You can use red kidney beans instead of black beans, or 1/2 cup of dried beans.2. Tomato passata is pureed plain tomatoes that is the consistency of a thick, smooth liquid, not like a paste or sauce. In Australia it is found in the pasta section of supermarkets and costs around the same as canned tomatoes.3. Stove - simmer on stove for 40 min on medium low, remove chicken and shred. Simmer soup for further 20 minutes, then return shredded chicken into pot then serve.4. Storage - cooked soup will keep in the fridge for 5 days. Or freeze for up to 3 months - it freezes perfect (soup only, not toppings).5. Nutrition per serving (800g/3 cups), excluding toppings (because I cannot be held responsible for how much you load it up!)