Slow Cooker Mexican Chicken Soup

Slow Cooker Mexican Chicken Soup 1 tbsp olive oil 1 onion , diced (brown, white, yellow) 1 red capsicum/bell pepper , large, diced 3 cloves garlic , minced 3 cups (750ml) chicken broth/stock , low sodium 28 oz canned black beans, drained (2 cans, or other beans, Note 1) 28 oz canned corn, drained (2 cans, or 500g/1lb frozen or fresh corn) 28oz crushed canned tomato OR 700g tomato passata (Note 2) 1 lb chicken breast SPICES 1 tbsp dried oregano 2 tsp cumin powder 2 tsp paprika powder 1 tsp each onion powder and garlic powder (or 2 tsp of one of them) 1 tsp cayenne pepper (optional, adjust spiciness) 1 tsp each salt + black pepper TOPPINGS Shredded cheese (recommended) Sour cream or yogurt (recommended) Coriander/cilantro (recommended) Lime wedges (recommended) Avocado, diced Corn chips or tortillas , for dunking Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent. Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 & 2 on saute function). Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge. Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove). Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper. Ladle into bowls and serve with Toppings of choice! Recipe Notes: 1. Beans - You can use red kidney beans instead of black beans, or 1/2 cup of dried beans. 2. Tomato passata is pureed plain tomatoes that is the consistency of a thick, smooth liquid, not like a paste or sauce. In Australia it is found in the pasta section of supermarkets and costs around the same as canned tomatoes. 3. Stove - simmer on stove for 40 min on medium low, remove chicken and shred. Simmer soup for further 20 minutes, then return shredded chicken into pot then serve. 4. Storage - cooked soup will keep in the fridge for 5 days. Or freeze for up to 3 months - it freezes perfect (soup only, not toppings).