About this recipe:This is a Mexican inspired soup dish. Chilli beans are slowly cooked with sweetcorn, black beans and chicken in a seasoned tomato soup base. Enjoy for lunch or dinner. Serve with a dollop of soured cream, grated Cheddar cheese and crushed tortilla chips.
RaisinKane aka Patti
1 onion, chopped
450g tinned chilli beans
1 (410g) tin black beans
1 1/4 (340g) tins sweetcorn kernels, drained
1 1/2 (400g) tins chopped tomatoes with chilli, undrained
1 (30g) packet taco seasoning
3 whole skinless, boneless chicken breasts
grated Cheddar cheese (optional)
soured cream (optional)
crushed tortilla chips (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:7hr › Ready in:7hr15min
Place the onion, chilli beans, black beans, sweetcorn, passata, beer and chopped tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover and cook for 5 hours.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken with two forks. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with grated Cheddar cheese, a dollop of soured cream and crushed tortilla chips, if desired.