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/1 lb 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 these)

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/bell pepper, and minced garlic for about 5 minutes until they become translucent.

Step 2: Add a splash of chicken broth to the skillet and bring it to a simmer, then transfer everything into the slow cooker. (If using an Instant Pot, perform Steps 1 and 2 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 (if using), salt, black pepper, corn, black beans, and crushed tomato or passata. Stir well to combine.

Step 4: Place the chicken breasts into the slow cooker, pushing them down to submerge in the liquid. Cover and cook on LOW for 6 to 8 hours. (Alternatively, if using a pressure cooker, cook for 25 minutes on high.)

Step 5: Once cooked, remove the chicken breasts onto a plate and shred them using two forks. Return the shredded chicken to the slow cooker and stir thoroughly. Taste and adjust seasoning if needed.

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

Tips & Variations

For a spicier soup, increase the cayenne pepper or add chopped jalapeños during the sauté step.

You can substitute black beans with pinto or kidney beans according to your preference.

Use fresh corn when in season for a sweeter, fresher flavor.

Adding a splash of lime juice just before serving brightens the flavors nicely.

For a vegetarian version, omit the chicken and use vegetable broth instead.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken breasts. Add extra cooking time in the slow cooker to ensure the chicken is fully cooked and tender.

Is it necessary to sauté the vegetables first?

Sautéing the onion, pepper, and garlic helps enhance the flavors by softening them and releasing their aromas, but you can skip this step if you’re short on time—the soup will still taste great.