Slow cooker chicken taco soup

Comforting slow cooker chicken taco soup is a hearty, chunky soup with lean meat and all the taco flavors. It's a quick and easy solution to Taco Tuesday, or simply a wholesome and effortless family dinner.

📝 Ingredients

• 1.1 kg bone-in chicken thighs
• 1 tin black beans (400 g size) (or 235 g cooked black beans)
• 150 g sweetcorn (thawed and drained)
• 200 ml tomato passata
• 1 tin chopped tomatoes (400 g size)
• 200 ml water (or chicken stock)
• 1 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp paprika
• 1 tsp smoked paprika
• salt, pepper
• 2 onion
• 4 cloves garlic
• 1 chili

👨‍🍳 Instructions

1. 1First, heat some one calorie cooking spray in a pan on medium heat. Add finely diced onion, and saute until soft and translucent, 4-5 minutes. Then, add finely minced garlic and chili, and saute for another minute.
2. 2Transfer the mixture to your slow cooker, along with all the other ingredients. Stir to combine everything, then place the lid.
3. 3Cook the soup on high for 2-4 hours or on low setting for 4-6 hours. Before serving, remove the chicken thigh fillets from the soup. Remove the skin and bones. Shred the chicken and add it back to the soup. Stir to combine everything thoroughly, then add salt and pepper to taste.