Who does not like a hot spicy soup on a cold winters day? This one is not only comforting but also very easy to make. If you have a slow-cooker even better, but it can be made just as easily on your stovetop.
You’ll need
- 3 Tbsp olive oil
- 1 white onion, chopped finely
- 3 garlic cloves, minced
- 2 tsp chipotle powder
- 2 tsp cumin powder
- 1 tsp dried oregano
- 1 cup fresh coriander, roughly chopped (Save the balance for garnish)
- Salt & pepper to taste
- 3 cups chicken stock
- 200ml tomato sauce
- 1 x 425g can black beans, rinsed and drained
- 1 x 425g can diced tomatoes
- 1 x 285g can sweet corn
- 2 skinless chicken breasts
- For the topping
- 1 cup grated cheddar cheese
- ½ cup spring onions, thinly sliced
- 1 large avocado sliced
- Crème fraiche (optional)
- Nacho chips (optional)
Method
- In a large saucepan, heat the oil on medium heat and fry the onions and garlic until soft and transparent. Add the chipotle and cumin powder, stir through.
- Slowly add the chicken stock, tomato sauce, diced tomatoes, black beans and sweet corn.
- Remove from the heat and add ¼ cup fresh coriander and the dried oregano.
- Transfer everything to your slow cooker and add the 2 chicken breasts. Cook on low heat for 4 hours.
- If you are cooking on the stovetop, reduce the heat to medium-low, add the chicken breast, put the lid on and cook for 1-2 hours until the chicken is tender.
- Remove the chicken and shred using 2 forks. Return to pot or slow cooker. Season to taste.
- Serve in soup bowls and add your topping of cheese, the rest of the coriander, avocado, spring onions and a dollop of crème fraiche. For a bit of crunch you can also add a few nacho chips.