Ingredients
The following ingredients have 6 Servings
- 1 tbsp olive oil
- 1 onion (, diced (brown, white, yellow))
- 1 red capsicum/bell pepper (, large, diced)
- 3 cloves garlic (, minced)
- 3 cups (750ml) chicken broth/stock (, low sodium)
- 800g / 28 oz canned black beans, drained ((2 cans, or other beans, Note 1))
- 800g / 28 oz canned corn, drained ((2 cans, or 500g/1lb frozen or fresh corn))
- 800g / 28oz crushed canned tomato (OR 700g tomato passata (Note 2))
- 500g / 1 lb chicken breast
- 1 tbsp dried oregano
- 2 tsp cumin powder
- 2 tsp paprika powder
- 1 tsp each onion powder and garlic powder ((or 2 tsp of one of them))
- 1 tsp cayenne pepper ((optional, adjust spiciness))
- 1 tsp each salt + black pepper
- Shredded cheese ((recommended))
- Sour cream or yogurt ((recommended))
- Coriander/cilantro ((recommended))
- Lime wedges ((recommended))
- Avocado, diced
- Corn chips or tortillas (, for dunking)
Instruction
- 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!
