You will need:
- 3 large chicken breasts
- ½ cup mixed capsicum, diced
- ½ cup onion, diced
- Olive oil
- 2 cups chicken stock
- ¼ cup sweetcorn
- ¼ cup black beans
- 1 garlic clove, finely chopped
- ½ tsp cumin powder
- ½ tsp cayenne
- 1 tsp salt
- ½ tsp black pepper
- 2 tomatoes, roughly diced
- 4 tablespoons grated tasty cheese
- 2 stalks green onions, finely sliced
- ½ cup coriander leaves
- 1 lime, juiced
- Sour cream (optional)
Let's make it:
Step 1:
Heat oil in a non-stick pan on a medium heat on your hob. Add oil, mixed capsicum, onion and garlic.
Step 2:
When translucent, add your cumin, cayenne, salt and pepper. Fry for a further 30 seconds. Immediately add the tomatoes.
Step 3:
Cook for a further 2 minutes ,then transfer to the Crockpot. Add chicken breasts and chicken stock to cover.
Step 4:
Cook on HIGH for 3.5 hours. Open the cooker and add in the sweetcorn and black beans.
Step 5:
Cook for a further 30 minutes.
Step 6:
Serve the soup with green onions, cheese, coriander leaves and a squeeze of lime. Add a little sour cream if you like!
