Chicken rice and sweetcorn soup

    Chicken rice and sweetcorn soup


    17 people made this

    About this recipe: A wonderfully substantial soup, made by simmering together rice, chicken, green pepper, onion, chilli powder, garlic granules, chicken stock and sweetcorn. Serve with wedges of lime.

    Serves: 4 - 6

    • 100g uncooked white rice
    • 450g skinless, boneless chicken breast fillets, cut into cubes
    • 1 large green pepper, chopped
    • 1 onion, chopped
    • 2 teaspoons chilli powder
    • 1 teaspoon garlic granules
    • 415ml chicken stock
    • 1 1/4 (340g) tins sweetcorn, undrained
    • 1 lime

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine rice and 250ml water in a small saucepan. Bring to the boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
    2. Coat a large saucepan with oil spray and place over medium heat. Cook chicken, pepper, onion, chilli powder and garlic granules 5 minutes, stirring often.
    3. Pour in stock and sweetcorn. Stir in cooked rice. Bring to the boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

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