1. Place the chicken breasts, tomato cubes, stock, cumin, chili powder, paprika powder, and salt in the slow cooker. Stir together. Cook on high setting for 3 to 4 hours.
2. Cut the green bell pepper into pieces. Drain the corn, cut the jalapeño pepper into pieces, and remove the seeds and the white part.
3. Preheat the oven to 180 degrees Celsius (350 F) and line a baking tray with baking paper.
4. Place the pepper, corn, and jalapeño pepper on the baking tray and sprinkle with a little oil.
5. Bake the vegetables in the oven for 15 minutes.
6. Drain the black beans.
7. Remove the lid from the slow cooker when the cooking time is over and pull the chicken fillets apart with two forks. Stir the vegetables and black beans through the chili.
8. Stir the lactose-free creme fraiche and grated cheese through the chili.
9. Let the chili simmer for another 15 minutes in the slow cooker.
10. Taste the chili and season with salt and pepper.
11. The chili soup will be quite thick, that’s how it’s supposed to be. If you prefer a thinner soup, you can thin it out a bit with water. Then taste it carefully to see if the soup needs some more seasoning.
12. Divide the chili soup over bowls and garnish with some extra lactose-free crème fraîche, grated cheese, coriander, and optionally some tortilla chips. Optionally, you can also add some avocado, up to 60 grams per portion is low FODMAP.

Without slow cooker

1. Want to make this recipe without a slow cooker? You can simply follow the recipe above but then put everything in a soup pot. In step 1, let the ingredients cook for about 15-20 minutes in a soup pot.
2. Remove the chicken breasts from the pot and pull them apart with a fork. Then put them back. Then follow the rest of the recipe, but do all the steps in a soup pot instead of the slow cooker.