Soups
Poultry
Mexican
Mexican Chicken Chili Soup

6-8

10+ min

This is an easy, throw it all in recipe! Pop everything in a slow cooker and come back to a perfect dinner!

Ingredients
  • 2 courgettes, sliced 
  • 1 onion, diced
  • 3 bell peppers, sliced 
  • 100g broccoli florets
  • 100g cauliflower florets
  • 2 cans of tomatoes 
  • 2 cans of kidney beans 
  • 2 tbsp mild chili powder 
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp garlic powder 
  • 1 tsp mixed herbs
  • 1 tsp cumin
  • Salt and pepper
  • 4 chicken breasts 
  • Enough chicken stock to cover (or vegetable stock) 
  • Optional toppings: Greek yogurt, avocado
Needed kitchenware
Instructions

1.

Place all of the ingredients apart from the chicken in the slow cooker.

2.

Stir to combine. Add the chicken in so it’s completely covered.

3.

Slow cook on low for 6-7 hours.

4.

Remove the chicken and shred with two forks, then return to the soup.

5.

Serve with optional toppings!

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Tip

This is a great freezer recipe and you can always remove the chicken to make it vegan!

Cost-saving tips

  • Feel free to use frozen vegetables or whatever you have to hand
Halal Friendly
Kosher Friendly

Abbi

Head Chef

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