Ingredients

• 1 tablespoon vegtable soup,
• 1 onion diced,
• 1 tbsp chilli powder,
•  1 tsp salt ,
• 1 tbsp ground cumin
•  2 tbsp tomato puree,
•  850ml chiken stock
• ,400gr canned chopped tomatoes
• ,1green chilli diced deseeded and finely chopped
• 450gr bone in skinless chiken tights
• 40gr tortilla chips broken into small pieces + extra to serve,
• 1 ripe avokado diced Chopped fresh coriander ,
• 1 lime cut in wedges

Method

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

• Uncategorized