Chicken, chilli and sweetcorn soup

Chicken, chilli and sweetcorn soup


2 people made this

About this recipe: This it is one of my favourite soup dishes of all time! It's a winner with all the family and it's really easy to do. Traditionally a Mexican dish.

Serves: 6 

  • 2 teaspoons unsalted butter
  • 2 rashers bacon, chopped
  • 4 jalapeno chillies, or to taste, chopped
  • 1 to 2 garlic cloves, finely chopped
  • 1 onion, chopped
  • 1 litres chicken stock
  • 250g sweetcorn
  • 1 teaspoon thyme leaves
  • 2 chicken skinless breast fillets, diced
  • 1 large sweet potato, peeled and diced
  • salt and pepper to taste

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

  1. In a large non stick pan melt butter and fry bacon, chillies, garlic and onion together until onion becomes soft. Add a little water to prevent burning or sticking if needed.
  2. Add everything else and simmer covered for about half an hour (or until sweet potato is cooked through). Season to taste.


Add 1 to 2 teaspoons of cornflour (optional) to chicken stock if you prefer it a little thicker.

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