3fresh corn cobs, kernels sliced off fresh (see notes)
30gramsachet taco seasoning mix
1litreliquid chicken stock
2 x 420gramcans mild chilli beans (see notes)
2cupsCOOKED brown rice (see notes)
300mlsour cream
Extra sour cream and tortilla/corn chips to garnish
Instructions
Brown mince and soften onion in searing slow cooker for a few minutes first with a little spray oil (or fry pan if you don’t have a searing slow cooker then move to slow cooker)
Add tomatoes, capsicum, corn, taco seasoning, stock, both cans of chilli beans and the cooked rice to the mince and onions in the slow cooker.
Cook on low for 5 hours
Stir through sour cream in last 20mins then allow to heat through fully
Spoon soup into serving plates, top with a dollop of extra sour cream and a handful of chips.
Notes:1. You can also use a 250g can of diced red and green capsicum to make it cheaper than the fresh variety. Available in the canned vegetable sections of your supermarket. They are lovely and soft and blend in nice to the soup consistency. 2. You’ll find the chilli beans near the baked beans in your supermarket. Alternatively, you can use canned red kidney beans or pinto beans3. For the cooked rice I use the microwave quick cook cups that cook in 40 seconds each. Do not add raw rice.4. While you can use can or frozen corn kernels I really do recommend the fresh cut off the cob that I listed as they keep their sweet crunchy bites throughout the final soup – so good!5. The chips pictured are Tornado corn chips
This recipe is from our latest book 7 NIGHTS OF SLOW COOKING available HERE