RatingYields6 Servings

Mexican Chicken and Sweetcorn Soup

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

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Ingredients

 3 tbsp vegetable oil
 1 onion (diced)
 1 carrot (diced)
 2 garlic cloves (chopped)
 1 tsp dried oregano
 4 whole chicken thigh fillets (boneless & skinless)
 ½ tsp chilli powder
 1 tsp ground cumin
 ¼ tsp ground nutmeg
 1 tsp salt
 5 stems cilantro (leaves and stalks - chopped)
 freshly ground black pepper
 4 cobs of corn (remove corn from the cob).
 4 cups chicken stock/broth
 1 lime (juice of)
 Fresh cilantro (for garnish)

Directions

1

Heat the oil in a large pan over a moderate heat until hot. Add the onion, carrot, garlic and oregano and fry gently for 4-5 minutes until soft.

2

Add the chicken and fry on each side for 2 minutes. Add the chilli, cumin, nutmeg, salt, coriander and pepper and stir well. Add about two thirds of the corn and set aside the rest. Now add the chicken stock. Bring this to a boil then reduce the heat to low. Cover the pan and simmer gently for 45 minutes.

Set a timer for 45 Minutes
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3

Remove the chicken pieces and chop into smallish chunks then set aside.

4

Using a stick blender, blend the soup into a smooth texture. Return the chicken to the pan and then add the remaining corn. Bring back to a simmer then remove from the heat. Check for seasoning then serve hot.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 489
% Daily Value *
Total Fat 31.2g48%
Saturated Fat 8.3g42%
Cholesterol 127mg43%
Sodium 1038mg44%
Potassium 397mg12%
Total Carbohydrate 23.2g8%
Dietary Fiber 3.7g15%
Sugars 5.2g
Protein 30.9g62%

Calcium 5%
Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 tbsp vegetable oil
 1 onion (diced)
 1 carrot (diced)
 2 garlic cloves (chopped)
 1 tsp dried oregano
 4 whole chicken thigh fillets (boneless & skinless)
 ½ tsp chilli powder
 1 tsp ground cumin
 ¼ tsp ground nutmeg
 1 tsp salt
 5 stems cilantro (leaves and stalks - chopped)
 freshly ground black pepper
 4 cobs of corn (remove corn from the cob).
 4 cups chicken stock/broth
 1 lime (juice of)
 Fresh cilantro (for garnish)

Directions

1

Heat the oil in a large pan over a moderate heat until hot. Add the onion, carrot, garlic and oregano and fry gently for 4-5 minutes until soft.

2

Add the chicken and fry on each side for 2 minutes. Add the chilli, cumin, nutmeg, salt, coriander and pepper and stir well. Add about two thirds of the corn and set aside the rest. Now add the chicken stock. Bring this to a boil then reduce the heat to low. Cover the pan and simmer gently for 45 minutes.

Set a timer for 45 Minutes
(keep this browser open and turn up the volume)

3

Remove the chicken pieces and chop into smallish chunks then set aside.

4

Using a stick blender, blend the soup into a smooth texture. Return the chicken to the pan and then add the remaining corn. Bring back to a simmer then remove from the heat. Check for seasoning then serve hot.

Mexican Chicken and Sweetcorn Soup