Slow cooker Mexican chicken soup

Slow Cooker Mexican Chicken Soup

Let this delicious soup cook away in the slow cooker… you won’t believe how flavoursome it is!

Ingredients:

• 2 chicken breasts (without the skin)
• 1 brown onion, finely chopped
• 1 clove garlic, crushed (or 1 tsp minced garlic)
• 1 X 400g tin black beans, rinsed and drained
• 1 X 400g can diced tomatoes
• 1 cup corn kernels
• 1 X 300g jar enchilada sauce or salsa

2 cups chicken stock

• 1 X 30g sachet of taco seasoning
• Sour cream, chopped avocado and corn chips to serve

 

Method:

1. Place the chicken, chopped onion, garlic, black beans, diced tomatoes, corn and enchilada sauce (or salsa) into the slow cooker.
2. Mix the taco seasoning packet mix into the chicken stock.
3. Pour into the slow cooker.
4. Cook for 4 hours on high or 6 hours on low and then remove and shred the chicken.
5. Return the shredded chicken to the slow cooker and stir.
6. Leave for a further 10 minutes.
7. Serve with a dollop of sour cream, chopped avocado and corn chips.