Chicken rice and sweetcorn soup

    40 min

    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.

    20 people made this

    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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    Reviews in English (14)


    Great soup! I think next time I'll add more chicken broth so it's a little more "soupy"! Thanks Sarah!  -  16 Feb 2006  (Review from Allrecipes US | Canada)


    A nice place to start. For the most part I started out following the directions. I did replace the bell pepper with diced canned chilies as I didn’t have a pepper on hand and thought the mild chilies were in keeping with the ‘Fiesta’ theme. I also used hominy in place of the corn, just personal preference. When the soup was done I did a taste test and although good, it simply didn’t shout FIESTA, I personally prefer a more spicy and robust flavor. I proceeded to add cumin, oregano, fresh minced garlic, original Rotel tomatoes and a wedge of jalapeno pepper. I removed the jalapeno and discarded after the soup had simmered a bit. I also increased the amount of broth. I made my own chicken stock and added the rice directly to the pot. I had made lobster stew for my husband and made this soup for myself, as he doesn’t care for hominy. For lunch we were having leftovers, hubby took a taste of this soup and fell in love with it, had to heat him a bowl! Said he liked the hominy in this dish! What a shock! Give the hominy a whirl, its bland flavor compliments the spicy flavors and the chewy texture makes for a nice comfort food. A definite keeper with the changes.  -  22 Feb 2010  (Review from Allrecipes US | Canada)


    The soup was okay. Not exactly what I'd call a fiesta. Adding lime juice directly to the soup helped. Also real garlic instead of powder is best. It was quick to make, I'll give it that much. I dunno, it needs something else.  -  23 Sep 2003  (Review from Allrecipes US | Canada)