Corn and chicken soup
3 individual, trimmed, thinly sliced
¼ tsp, Mexican
1½ cup(s), (375ml)
185 g, (1 x large), peeled, chopped
skinless chicken breast
140 g, chopped
canned corn kernels in brine, rinsed, drained
1 tbs, finely chopped
- Heat the oil in a medium saucepan over medium heat. Add shallots and cook, stirring, for 2 minutes or until softened. Add the chilli powder and cook for a further 30 seconds.
- Add the stock and potato and bring to the boil. Reduce the heat slightly and cook, partially covered, for 10 minutes or until tender (if the potatoes are still holding their shape, crush with a potato masher). Add the chicken and simmer for 2 minutes or until cooked through.
- Stir in the corn and coriander while hot. Serve soup with the bread.