Slow-cooker Mexican ham soup

Recipes / Soups

Pop a few ingredients in your slow cooker and come back later to a no-fuss Mexican ham soup. Easy!

Recipe «Slow-cooker Mexican ham soup» presented in category Recipes / Soups, to prepare this dish you will need no more 6:35 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 medium red onion, chopped, 1 garlic clove, crushed, 2 celery stalks, chopped, 1 medium red capsicum, chopped , 1 tsp Mexican chilli powder, 400g can diced tomatoes, 4 cups chicken stock , 950g ham hock, 400g can red kidney beans, drained, rinsed, 3 flour tortillas, Sour cream, to serve.

Ingredients:

  • 1 tbsp olive oil 
  • 1 medium red onion, chopped 
  • 1 garlic clove, crushed 
  • 2 celery stalks, chopped 
  • 1 medium red capsicum, chopped 
  • 1 tsp Mexican chilli powder 
  • 400g can diced tomatoes 
  • 4 cups chicken stock 
  • 950g ham hock 
  • 400g can red kidney beans, drained, rinsed 
  • 3 flour tortillas 
  • Sour cream, to serve 

Instructions

  1. Heat oil in a frying pan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 4 minutes or until onion has softened. Add capsicum and chilli powder. Cook, stirring, for 1 minute or until fragrant. Transfer mixture to the bowl of a 5 litre slow-cooker.
  2. Add tomato, stock, ham and 2 cups cold water. Cover. Turn slow-cooker on low. Cook for 6 hours or until ham is falling off the bone.
  3. Remove ham. Remove and discard bones and rind. Using 2 forks, shred ham. Return ham to soup with beans. Season with pepper. Cook, covered, for 30 minutes or until beans are heated through.
  4. Meanwhile, preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Cut tortillas into 3cm pieces. Place on prepared tray. Bake for 5 minutes or until lightly browned and crisp.
  5. Serve soup with sour cream and tortillas.