Winter is the perfect time to get out the slow cooker to make some tasty meals that are healthy, hearty and will keep you warm. Below is a delicious soup recipe that I love. You can put it on before you head to work, and you will have a delicious meal waiting for you when you return!
Ingredients
- 500gm chicken thigh fillets
- 400gm diced tinned tomatoes
- 400gm tinned black beans, drained
- 400gm tinned kidney beans, drained
- 1 brown onion, peeled and diced
- 2 cloves garlic, peeled and diced
- 1 packet of taco seasoning
- 500gm water
- 2tbsp vegetable stock paste (I make my own vegetable stock paste. You could also substitute the water and vegetable stock, for chicken stock).
- 200gm frozen corn
- 1 bunch coriander sprigs, chopped
- Low fat greek yoghurt to serve
- Flaxseed oil to serve
Directions
- Place the chicken thigh in to slow cooker bowl.
- On top of the chicken place all of the other ingredients on top of the chicken, except for the coriander and yoghurt.
- Mix the vegetables, stock and seasoning together.
- Turn on slow cooker on 'low' and cook for 8-10 hours.
- Spoon the cooked soup in to a serving bowl and using a fork, shred the chicken. It should easily fall apart with a fork).
- Stir in coriander.
- Place in to serving size bowls and add a tablespoon of greek yoghurt and tablespoon of flaxseed oil to serve.
Enjoy!