1 tsp x olive oil
1 cup x brown onion (approx. 1 medium sized onion – chopped)
½ tbsp x garlic (I used minced – approx. 4 cloves)
500g x chicken breast
400g x salt reduced tomato passata
4 cups x salt reduced chicken broth/stock
1 tsp x paprika
½ tsp x pepper
1 tsp x chilli powder
½ tsp x cumin
1 can (approx. 440g) x black beans (drained and rinsed)
1 cup x frozen corn kernels (thawed)
DIRECTIONS:
Stovetop: In a soup pot, heat olive oil. Sauté onions and garlic for 4-5 mins until cooked.
Add raw chicken breasts, tomato passata, broth, spices, beans and corn.
Stir together. Bring to the boil, then reduce to a simmer for 30 mins to an hour.
Remove cooked chicken from the pot. Shred chicken with two forks (tip: shred chicken using a paddle attachment in a stand mixer if you have one!)
Add shredded chicken back to the pot.
Stir to combine and demolish!
Slow-Cooker: Optional, but recommended; In a sauté pan, heat olive oil. Sauté onions and garlic for 4-5 mins until cooked.
Add onion/garlic mixture to the slow cooker along with the raw chicken breasts, tomato passata, broth, spices, beans and corn.
Give it a stir and cook on low for 6-8 hours or on high for 3-4 hours.
Remove the cooked chicken from the pot and shred with 2 forks.
Add the shredded chicken back to the pot.
Stir through and devour! So good!!!
Top with fresh coriander and a squeeze of lime.
