Build the base. Scatter the chopped onion, crushed garlic, and diced red pepper across the bottom of the slow cooker. They should sit in an even, colourful layer — this stops them from clumping and ensures they soften evenly rather than steaming in one spot.

Add the aromatics. Spoon the tomato purée over the vegetables, then sprinkle the cumin, smoked paprika, oregano, and chilli powder on top. Stir everything together with a wooden spoon until the vegetables are coated and the mixture smells warm and earthy — about 30 seconds of stirring is enough.

Layer in the tins and liquid. Tip in the chopped tomatoes, black beans, and sweetcorn, then pour over the chicken stock. Add the salt and stir once more. The liquid should sit just below the rim of the pot; if it looks low, top up with a splash more stock.

Nestle in the chicken. Lay the thighs on top of the liquid in a single layer, pressing them down gently so they are mostly submerged. They should feel cool and firm under your fingers at this stage — that’s exactly right.

Cook. Cover and cook on high for 4 hours or low for 7 hours. You’ll know it’s ready when the lid releases a deep, smoky tomato scent and the chicken yields immediately when pressed with a spoon.

Shred the chicken. Lift the thighs out onto a board and shred them with two forks — they should pull apart with almost no resistance, like warm butter. Return the shredded meat to the pot and stir it through the broth.

Finish with lime. Squeeze in the juice of one lime and stir. Taste and adjust the salt — the broth should be bright, savoury, and just slightly smoky at the back of your throat.

Serve hot. Ladle into deep bowls and let everyone pile on their own toppings at the table. The contrast of cool soured cream against hot broth is the whole point, so don’t skip it.