INGREDIENTS:

  • 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 1 red pep­per, sliced
  • 100g/3½oz fresh toma­toes, chopped
  • 200g/7oz skin­less chick­en breast, chopped
  • 200g/7oz sweet­corn
  • 1lt/4 cups chick­en stock/broth
  • 1 tsp dried basil or co­rian­der/cilantro
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray

INSTRUCTIONS:

  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & pep­pers 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. Re­move 2 la­dles of soup and use a blender to blend this to a smooth con­sis­ten­cy. Re­turn the blend­ed por­tion to the rest of the soup. Com­bine well, sea­son and serve.
  3. Fresh­ly chopped basil or co­rian­der/cilantro makes a love­ly gar­nish to this dish.

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