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Corn Chicken Soup
Sweet corn, tender shredded chicken and warming spices come together in this comforting soup. Blending half the corn gives it a creamy texture, while a spoonful of sour cream and fresh coriander finish each bowl.
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Ingredients
For the soup
- 30 ml / 2 tbsp oil
- A small knob of butter
- 1 onion, chopped
- 2 garlic cloves, grated
- 400 g / 14 oz corn, drained
- ½ tsp ground cumin
- 1 tsp paprika
- 400 ml / approximately 1⅔ cups water or bone broth
- 200 g / 7 oz chicken breast or thighs
- Salt, to taste
- Black pepper
To serve
- Sour cream, a spoonful per bowl
- Fresh coriander/cilantro, chopped
Method
- Place a pot over medium heat and add the oil and butter. Add the chopped onion and sauté until soft and translucent.
- Add the grated garlic and sauté for a few minutes. Stir in the drained corn, cumin and paprika until well combined.
- Pour in the water or bone broth and bring to a boil. Add the chicken, reduce to a simmer and cook for 10 minutes.
- Ladle approximately half the soup, including some corn but leaving all the chicken in the pot, into a heat-safe bowl. Let it cool slightly, then blend until smooth. Pour it back into the pot and continue simmering until the chicken is fully cooked through.
- Remove the cooked chicken, shred it and return it to the soup. Season with salt to taste and black pepper.
- Ladle into bowls and finish each one with a spoonful of sour cream and chopped fresh coriander.