Name: Chilli chicken, tomato & corn soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 chicken breast fillets; 1 red onion, finely chopped; 1 tablespoon plain flour; 6 cup (1.5l) chicken stock; 2 cup (500ml) tomato juice; 420 gram canned corn kernels, rinsed, drained; 2 fresh small red thai chillies, finely chopped; 1/4 cup loosely packed fresh coriander leaves

Chilli chicken, tomato & corn soup

Quarter some limes and heat up a stack of corn tortilla to serve alongside this chilli chicken, tomato and corn soup. A dollop of sour cream wouldn't go astray either.

Ingredients

2 tablespoon olive oil

2 chicken breast fillets

1 red onion, finely chopped

1 tablespoon plain flour

6 cup (1.5l) chicken stock

2 cup (500ml) tomato juice

420 gram canned corn kernels, rinsed, drained

2 fresh small red thai chillies, finely chopped

1/4 cup loosely packed fresh coriander leaves

Method

1.Heat half the oil in a large saucepan over medium-high heat and cook the chicken. When cool enough to handle, shred chicken into small pieces.

2.Heat remaining oil in same pan over medium heat. Cook onion, stirring, until soft. Add flour and stir over heat until mixture bubbles and thickens. Gradually stir in stock and juice. Continue stirring until mixture boils and thickens further.

3.Add chicken, corn and chilli. Stir over heat until soup is hot. Season to taste. Just before serving, sprinkle with coriander.

A skinned, boned and shredded bbq chicken can be substituted for the chicken breasts.
Note

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Ingredients

Method

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