• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 cel­ery stalks, chopped
  • 200g/7oz skin­less chick­en breast, chopped
  • 1 red chilli, de­seed­ed and chopped
  • 1 car­rot, chopped
  • 200g/7oz tinned chopped toma­toes
  • 400g/140z tinned mixed beans, drained
  • 1lt/4 cups chick­en stock/broth
  • 1 tb­sp toma­to puree/paste
  • 1 tsp dried basil or oregano
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & cel­ery in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through. Sea­son and serve.
  3. This is a chunky soup which is should be left un­blend­ed. You could add a fresh­ly chopped basil gar­nish if you like.