Ingredients

1 tbsp olive oil

1 onion, diced (brown, white, or yellow)

1 large red capsicum/bell pepper, diced

3 cloves garlic, minced

3 cups (750ml) chicken broth/stock, low sodium

800g / 28 oz canned black beans, drained (2 cans, or other beans)

800g / 28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn)

800g / 28 oz crushed canned tomato (or 700g tomato passata)

500g / 1 lb chicken breast

1 tbsp dried oregano

2 tsp cumin powder

2 tsp paprika powder

1 tsp onion powder

1 tsp garlic powder (or 2 tsp of one of them)

1 tsp cayenne pepper (optional, adjust spiciness)

1 tsp salt

1 tsp black pepper

Shredded cheese (recommended)

Sour cream or yogurt (recommended)

Coriander/cilantro (recommended)

Lime wedges (recommended)

Avocado, diced

Corn chips or tortillas (for dunking)

Instructions

Step 1: Heat the olive oil over medium heat in a large skillet. Sauté the diced onion, red capsicum, and minced garlic for about 5 minutes until translucent and fragrant.

Step 2: Add a splash of chicken broth to the skillet, bring to a simmer, then transfer the mixture into your slow cooker. (If using an Instant Pot, complete this step using the sauté function.)

Step 3: Pour in the remaining chicken broth, then add the dried oregano, cumin, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Stir well to combine. Add the drained corn, beans, and crushed tomatoes, then place the chicken breasts on top, pushing them down to submerge.

Step 4: Cover and slow cook on LOW for 6 to 8 hours. (Alternatively, you can pressure cook for 25 minutes on high if your cooker has this function.)

Step 5: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well. Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Ladle the soup into bowls and serve topped with your preferred garnishes such as shredded cheese, sour cream or yogurt, fresh coriander, lime wedges, diced avocado, and corn chips or tortillas for dunking.

Tips & Variations

For a vegetarian version, omit the chicken and use vegetable broth, adding extra beans or lentils for protein.

If you like it spicier, add extra cayenne pepper or a diced jalapeño during cooking.

Use fresh corn if in season for added sweetness and texture.

Leftover soup can be blended slightly for a creamier texture before serving.

FAQs

Can I use other types of beans instead of black beans?

Yes, you can substitute black beans with kidney beans, pinto beans, or any canned beans you prefer. Just make sure to drain and rinse them before adding.

Can I prepare this recipe without a slow cooker?

Absolutely. You can make this soup on the stovetop by simmering gently in a large pot for about 45 minutes to 1 hour or until the chicken is cooked through and tender.