Mexican Chicken Soup

This Mexican Chicken Soup is loaded with flavors and easy to throw together for a mid-week meal. High in protein and filled with delicious spices and veggies that will surely satisfy without compromising your health goals

Ingredients:

• 2 tablespoon olive oil

• 1 medium red onion, diced

• 1 red bell pepper, sliced

• 2 large garlic cloves, finely chopped

• 1 teaspoon Mexican oregano

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ¼ teaspoon cayenne pepper

• 2 tablespoons tomato paste

• 1 can (14 oz) black beans, drained and rinsed

• 1 can (7 oz) sweetcorn, drained and rinsed

• 1 can (14 oz)crushed tomatoes

• 4 cups chicken stock

• 2 cups cooked chicken, shredded

• handful cilantro, roughly shredded

• 3 scallions, for garnishing, optional

• Salt and freshly ground black pepper to taste

Directions:

1. Add all the ingredients except the cilantro to a crockpot or Instant Pot

2. Crockpot: cook for 4 hours on high

3. Instant Pot: cook for 15 minutes

4. Add cilantro and your favorite toppings and serve.

5. Serves 4