Slow-cooker Mexican ham soup recipe


  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 garlic clove, crushed
  • 2 celery stalks, chopped
  • 1 medium red capsicum, chopped
  • 1 teaspoon 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

Cooking Instructions

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.

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.

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.

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.

Serve soup with sour cream and tortillas.

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