Post by dudette2001uk on May 30, 2015 20:32:34 GMT
Serves 4 generously
For the soup
Spray oil
1 medium onion, chopped
1 green chilli, seeded and finely chopped
Slices of jalapeno pepper from a jar (Optional – to taste)
3 garlic cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 ripe tomatoes, roughly chopped
1 jar/carton passata
Squirt of tomato puree
500 ml chicken stock, plus more for thinning if needed
1 can sweetcorn, drained
1 can black beans, drained
6 boneless and skinless chicken thighs
Salt and freshly ground black pepper, to taste
For serving:
Grated cheddar cheese 30g for 1 x HEXA
Method
Spray a saucepan with spray oil and place over medium heat. Add the onions and green chilli and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and smoked paprika and stir until fragrant. Add the tomatoes, jalapeno peppers, passata, puree and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.
Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 8 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Season the soup with additional salt, pepper, and cayenne pepper, to taste.
Serve with 1 x HEXA of cheese grated and sprinkled over the top if you like.
I have frozen this recipe and it works very well (You can only freeze this if you’ve used fresh chicken thighs not frozen and also make sure only to reheat once after defrosting). I’ve also added cooked brown rice to the cooked soup and it makes a lovely substantial chicken chilli rice pot.
For the soup
Spray oil
1 medium onion, chopped
1 green chilli, seeded and finely chopped
Slices of jalapeno pepper from a jar (Optional – to taste)
3 garlic cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 ripe tomatoes, roughly chopped
1 jar/carton passata
Squirt of tomato puree
500 ml chicken stock, plus more for thinning if needed
1 can sweetcorn, drained
1 can black beans, drained
6 boneless and skinless chicken thighs
Salt and freshly ground black pepper, to taste
For serving:
Grated cheddar cheese 30g for 1 x HEXA
Method
Spray a saucepan with spray oil and place over medium heat. Add the onions and green chilli and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and smoked paprika and stir until fragrant. Add the tomatoes, jalapeno peppers, passata, puree and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker.
Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 8 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Season the soup with additional salt, pepper, and cayenne pepper, to taste.
Serve with 1 x HEXA of cheese grated and sprinkled over the top if you like.
I have frozen this recipe and it works very well (You can only freeze this if you’ve used fresh chicken thighs not frozen and also make sure only to reheat once after defrosting). I’ve also added cooked brown rice to the cooked soup and it makes a lovely substantial chicken chilli rice pot.