Slow Cooker Mexican Chicken Soup

This recipe is the perfect combo between a soup and a stew. It’s hearty, filling and comforting. I love to load it up with all the toppings or even cook the leftovers a little further and use it as a topping on baked sweet potatoes. Delish!

What’s best is it doesn’t require you to be standing over a pot. Pop it all in the slow cooker and then maybe leave the house so you don’t get tempted to eat it before it’s ready. This recipe will also freeze really well too.

Tip: Freeze individual portions in sandwich bags and make them flat, pushing out all the air before sealing. This way they take very little time to defrost and take up very little space in your freezer.

Do you love slow cooker cooking as much as I do at the moment? Did I hear you say, "yes, Jen!" Make sure you tag us on Instagram or Facebook so we can see the delicious meal you create.

Jen xx

Slow Cooker Mexican Chicken Soup

A huge pot of deliciousness – enough for 5 plus leftovers

Paleo, GF, DF, RSF

Prep time + tidy up: 20mins

Cook time: 1.5 hours on high or 3 hours on low

Ingredients:

1 kg free range chicken thighs

2 carrots

1 red capsicum, diced

1 red onion, diced

1 ear of corn, kernel removed or 1 small tin of corn, drained

2 cloves garlic, crushed

1 tin diced tomatoes

300ml warm water

1 tsp cumin

1 tsp smoked paprika

1 tsp ground coriander

Method:

This is not 100% necessary but I highly recommend these first steps. But if you are stuck for time, you can simply add everything to the slow cooker and turn it on.

Bring a pan to a high heat and add the chicken thighs just to brown the outsides. Add to the slow cooker once brown, retaining the oils in the pan.

Add chopped vegetables and corn to the pan and cook until they have a little colour. Then add the garlic and spices and heat until fragrant for approx. 1 minute. Then add to the slow cooker.

Add remaining ingredients to the slow cooker and season well with salt and pepper.

Pop the lid on and leave it to cook. Check half way and if needed, add a little more water.

Once finished cooking, using two forks to shred the chicken and mix through the soup. Check seasoning and add more salt if required.

Serve with guacamole, a big dollop of sour cream and corn chips for dipping. You can also top with grated cheddar and grill quickly.

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