Boxing Blog

    Taco Soup

    INGREDIENTS:

    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.
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