1: Prepare the Slow Cooker: Start by heating the olive oil in a skillet over medium heat. Sauté the chopped red onion, crushed garlic, celery, and red capsicum until softened, about 5 minutes.

2. Combine Ingredients: Transfer the sautéed vegetables to your slow cooker. Add the Mexican chili powder, Mutti Polpa Finely Chopped Tomatoes, chicken stock, and ham hock. Stir well to combine.

3. Cook Low and Slow: Cover the slow cooker and set it to low heat. Cook for 6-8 hours, allowing the flavors to meld and the ham to become tender.

Add the Beans: About 30 minutes before serving, add the drained and rinsed kidney beans to the slow cooker. This ensures they retain their texture.

5. Shred the Ham: Remove the ham hock from the soup and shred the meat using two forks. Discard any bones or excess fat, then return the shredded ham to the soup.

6. Serve Warm: Ladle the soup into bowls and serve with warmed flour tortillas and a dollop of sour cream for added richness.