Ingredients:

  • 1 kg Boneless, Skinless Chicken Breast or Thighs
  • 4 L Low Sodium Chicken Broth (6 cups)
  • 425 g Canned Crushed Tomatoes (15 oz can)
  • 425 g Canned Black Beans, rinsed and drained (15 oz can)
  • 200 g Frozen or Canned Sweetcorn, drained (1 cup)
  • 1 large Yellow Onion, diced finely
  • 4 cloves Garlic, minced
  • 2 Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 2 Chipotle Peppers in Adobo Sauce + 1 Tbsp sauce
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Lime Juice
  • 1/2 cup Fresh Coriander (Cilantro), chopped
  • 6 medium Corn Tortillas, cut into strips
  • 1/1 cup Neutral Oil (for frying strips)
  • 1 medium Avocado, diced
  • 100 g Monterey Jack or Cheddar Cheese, shredded
  • Sour Cream or Crème Fraîche, for serving

Instructions:

  1. Prepare Aromatics: Dice the onion and mince the garlic. Rinse and drain the black beans.
  2. Combine Base Ingredients: Add the diced onion, minced garlic, canned tomatoes, rinsed black beans, and sweetcorn into the slow cooker basin.
  3. Add Seasoning: Stir in the chilli powder, cumin, oregano, smoked paprika, salt, pepper, and the chipotle peppers/adobo sauce. Stir well until spices are evenly distributed.
  4. Place Chicken: Lay the chicken breasts/thighs directly on top of the mixed ingredients. Pour the chicken broth over the top, ensuring the chicken is mostly submerged.
  5. Set and Forget: Secure the lid. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours.
  6. Remove Chicken: Once cooked, carefully use tongs to transfer the chicken pieces to a large bowl. Leave the liquid and vegetables in the slow cooker.
  7. Shred: Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker.
  8. Balance Flavours: Stir in the fresh lime juice and the chopped fresh cilantro. Taste the soup and adjust seasoning if necessary. Keep on the KEEP WARM setting while preparing the garnishes.
  9. Prepare Tortilla Strips (Preferred Method): Heat the neutral oil in a small frying pan over medium-high heat. Fry the tortilla strips in batches until golden brown and crisp (about 1–2 minutes). Drain them immediately on paper towels and sprinkle lightly with salt.
  10. Serving: Ladle the hot soup into bowls.
  11. Garnish: Top generously with the crunchy tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream or crème fraîche.