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Slow-cooker Mexican ham soup
Slow-cooker Mexican ham soup
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Prep Time:
20 minutes
Cook Time:
395 minutes
Total Time:
415 minutes
Effortlessly make a delicious Mexican ham soup in your slow cooker with minimal prep time.
Ingredients:
  • 1 medium red onion, chopped
  • 1 garlic clove, crushed
  • 2 celery stalks, chopped
  • 1 medium red capsicum, chopped
  • 1 tsp Mexican chilli powder
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 1020.00 gm chicken style liquid stock
  • 950g ham hock
  • 400g can red kidney beans, drained, rinsed
  • 3 flour tortillas
Instructions:
  • Heat oil in a frying pan over medium-high heat. Add onion, garlic, and celery and cook for 4 minutes until onion has softened. Stir in capsicum and chilli powder and cook for 1 minute until fragrant. Transfer the mixture to a 5 liter slow-cooker bowl.
  • Place tomato, stock, ham, and 2 cups cold water into the slow-cooker. Cover, set it on low, and cook for 6 hours or until the ham is tender and easily falls off the bone.
  • Remove the ham, discard bones and rind, then shred using 2 forks. Return the shredded ham to the soup with beans, season with pepper, cover, and cook for 30 minutes or until beans are heated through.
  • Preheat your oven to 220°C/200°C fan-forced and line a baking tray with baking paper. Cut the tortillas into 3cm pieces and arrange them on the tray. Bake for about 5 minutes until they are golden brown and crispy.
  • Garnish soup with a dollop of sour cream and serve with warm tortillas on the side.

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