Ingredients

1 tablespoon vegetable soup,

1 onion diced,

1 tbsp chilli powder,

1 tsp salt ,

1 tbsp ground cumin

2 tbsp tomato puree,

850ml chichen stock

400gr canned chopped tomatoes

1green chilli diced deseeded and finely chopped

450gr bone in skinless chichen tights

40gr tortilla chips broken into small pieces + extra to serve,

1 ripe avocado diced chopped fresh coriander

1 lime cut in wedges.

Heat the oil in a large frying pan over a medium high heat . Add the onion and cook medium high heat . Add the onion and cook stir occasionally for about 5  minutes until soft .

Add the chilli powder,salt,cumin and tomato puree and cook stairing and scrapping up any brown bits from the base of the pan and bring to the boil stairring and scraping up and brown bits from the basev of the pan .

Transfer the mixture to a slow cooker . add the  remaining stock , the tomatoes , chilli chichen and tortilla chips, then cover and cook on high for about 4 hours or low for 8 hours until the chichen is cooked through and very tender. Lift out the chichen using a spotted spoon remove and discard the bones and shread the meat. Remove the chichen to slow cooker cover and heat for 5 minutes until heated through. Serve immediately accompanied the wedges and tortilla chips.

• Uncategorized