Corn and chicken soup
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
This soup will keep in the refrigerator for up to 3 days. If freezing, add coriander just before serving.
Ingredients
Olive oil
2 tsp
Green shallot(s)
3 individual, trimmed, thinly sliced
Chilli powder
¼ tsp, Mexican
Chicken stock
1½ cup(s), (375ml)
Sebago potato
185 g, (1 x large), peeled, chopped
Skinless chicken breast
140 g, chopped
Canned corn kernels, rinsed and drained
125 g
Fresh coriander
1 tbs, finely chopped
Wholegrain bread
2 slice(s), (2 x 35g slices)
Instructions
1
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.
2
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.
3
Stir in the corn and coriander while hot. Serve soup with the bread.
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