Sauté the aromatics: Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook until it turns translucent and fragrant, about 3-4 minutes. You'll notice the onion softening and releasing a sweet, savoury smell. Add the minced garlic and diced red pepper, stirring for another minute until the garlic becomes aromatic but not brown.

Build the flavour base: Transfer the sautéed vegetables to your slow cooker. Add the tinned tomatoes, drained black beans, sweetcorn, chicken stock, tomato purée, cumin, smoked paprika, oregano, and a generous pinch of salt and pepper. Stir everything together until the tomato purée is fully incorporated and the liquid looks rich and deep red.

Add the chicken: Nestle the chicken breasts or thighs into the liquid, ensuring they're mostly submerged. The pieces should be surrounded by the broth so they cook evenly and absorb all those lovely flavours.

Slow cook: Cover the slow cooker and cook on high for 4 hours or on low for 6-7 hours. You'll know it's ready when the chicken is fork-tender and shreds easily. The broth will look slightly darker and smell intensely of cumin and tomatoes.

Shred the chicken: Carefully remove the chicken pieces to a cutting board. Use two forks to shred the meat into bite-sized pieces. You should see the meat pulling apart easily with minimal effort, and the texture should be moist and tender.

Blend for creaminess (optional): For a smoother, thicker soup, use an immersion blender directly in the slow cooker to partially blend the broth and vegetables. Pulse 3-4 times until you reach your desired consistency. I prefer leaving some chunks for texture, but friends always ask me for this recipe after trying it at dinner parties, and they love it either way.

Add the cream cheese: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir gently until it melts completely into the soup. The broth will transform from a thin, tomato-based liquid to a luscious, creamy texture that coats the back of a spoon. Taste and adjust seasoning with more salt or pepper if needed.

Serve immediately: Ladle the hot soup into bowls and garnish with fresh coriander and your favourite toppings. The steam rising from the bowl should smell rich, smoky, and comforting.