Serves 6 people
Prep Time 15 minutes
Cook Time 6 hours (low) or 3 hours (high)
Ingredients
- 500g boneless, skinless chicken breasts
- 1 large onion (about 150g), diced
- 2 cloves garlic (about 7g), minced
- 2 tsp sweet paprika (about 6g)
- 1 tsp smoked paprika (about 3g)
- 1 tsp ground cumin (about 3g)
- 1 tsp chilli powder (about 3g)
- 400g tin chopped tomatoes
- 1 litre chicken stock (hot)
- 150g sweetcorn (tinned or frozen)
- 400g tin black beans, drained and rinsed
- 1 tsp salt (about 5g)
- Black pepper, to taste
For Serving
- Tortilla chips, lime wedges, fresh coriander, diced avocado, grated cheese, soured cream
Method
- Assemble the base
Place chicken breasts, onion, garlic, both paprikas, cumin, chilli powder, chopped tomatoes, and chicken stock in the slow cooker. - Cook
Cover and cook on low for 6 hours or high for 3 hours until chicken is tender. - Shred the chicken
Remove chicken breasts, shred with two forks, and return to the slow cooker. - Add the extras
Stir in sweetcorn and black beans. Cook for a further 15 minutes. - Serve
Ladle into bowls, top with tortilla chips, fresh coriander, avocado, cheese, and a squeeze of lime.
Chef’s Note
For a richer broth, add 1 tbsp tomato purée and an extra teaspoon of smoked paprika at the start.