Chicken Sweetcorn Soup

    Chicken Sweetcorn Soup

    (40)
    14saves
    50min


    41 people made this

    About this recipe: This is a Mexican-inspired soup. Chicken is simmered with garlic, onions, adobo sauce, chopped tomatoes, sweetcorn and black beans. It's perfect for the cold winter months. Serve with grated cheese, if desired.

    Ingredients
    Serves: 8 

    • 1 tablespoon olive oil
    • 450g skinless, boneless chicken breast meat, cut into cubes
    • 1 onion, chopped
    • 1 clove garlic, finely chopped
    • 1 tablespoon chicken stock granules
    • 1 tablespoon adobo sauce from tinned chipotle chillies or to taste
    • 1 teaspoon caster sugar
    • 2 (400g) tins chopped tomatoes
    • 1 1/4 (340g) tins sweetcorn, drained
    • 1 (410g) tin black beans, rinsed and drained
    • 600ml water or as needed
    • 1 bunch coriander, chopped

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the olive oil in a large saucepan over medium heat. Stir in the chicken and cook until the chicken is no longer pink in the centre, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic and cook for 1 minute more. Stir in the chicken stock, adobo sauce, sugar, tomatoes, sweetcorn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer 15 minutes. Stir in the coriander before serving.

    Ingredients

    Chipotle chillies in adobo sauce can be purchased online.

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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (40)

    by
    35

    I love, love, love this recipe! It uses ingredients I have on hand all the time, except the cilantro. In a pinch, I leave the cilantro out. If you are using frozen chicken, just throw it into a pot and boil the breasts until done - you can even over-cook them at this process to tender them up. Once cooked, drain the water and remove chicken. Shred or dice chicken, then return to the same pot with onions and continue recipe from there (no need to add olive oil if you do it this way). By the way, I was bummed I wasted the chipotles so many times, so I discovered you can used dried chipotle powder instead and it is just as good!  -  15 Apr 2010  (Review from Allrecipes US | Canada)

    by
    22

    I love this recipe! This is a great crockpot recipe. Add all of the ingredients to the crock pot and cook on low if you will be out for at least 7 hours. I usually add frozen corn and chicken breasts and add whole garlic cloves and rough chop my onion. I add a whole can of chipotle in adobe sauce but remove the chilies, garlic clove, and onion chucks at the end of cooking time. I place the chipotle, garlic, and onion in the blender and blend it into a sause. I love the soup as is but my husband loves to add my chipotle sauce in order to increase the heat. When serving this meal, I always have bowls of extras at the table - home made chipotle sauce, tortillas strips (for hearty tortilla soup), sour cream (for those like it creamier), and limes. A winner for busy moms and warms your body and soul on a cold day.  -  29 Sep 2010  (Review from Allrecipes US | Canada)

    by
    16

    Four stars, but only after major tweaks to keep it from being bland. I lightly seasoned the uncooked chicken pieces with poultry seasoning before sauteeing in a pan. Added the chopped onion, plenty of minced garlic and also half of a chopped red bell pepper. I used two adobo chili peppers and about 2 tablespoons of sauce (from a can). Used a can of Rotel for more flavor; also added 1/4 crushed red pepper flakes, 1/4 tsp. dried basil, 1/2 tsp. ground cumin, 1 tsp salt and one 4 oz. can chopped green chilies. Added a sprinkling of cornstarch to thicken it up a little. It was only after all of these additions did it seem like it would be enjoyable; before the changes it was bland and flavorless.  -  08 Nov 2010  (Review from Allrecipes US | Canada)

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