Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 52

Serves 6

Call me lazy, but I love a meal that can pretty much cook itself. I also love turning classic meals into a hearty bowl of soup, and the slow cooker allows me to do both. For this dish, I took my standard chicken enchilada recipe and threw the ingredients into a slow cooker. What emerged a few hours later was this delicious chunky soup that I topped with cheese, spring onions, coriander and avocado. If I don’t have avocado, I add a touch of light soured cream or crushed tortillas on top. It’s everything I love about enchiladas in one neat bowl!

SOUP

2 teaspoons olive oil

½ cup (80g) chopped onion

3 garlic cloves, crushed

3 cups (575ml) low-salt chicken stock*

225g passata

1 to 2 teaspoons chopped chipotle chilli in adobo sauce†

¼ cup (15g) chopped fresh coriander

1 (400g) tin low-salt black beans, rinsed and drained