Mexican Chicken and Corn Soup

Mexican Chicken and Corn Soup


1 person made this

This simple chicken and corn soup is a wonderful thing to make when fresh sweetcorn is in season. You can use canned corn but it's not as good as fresh.

lucky New South Wales, Australia

Serves: 6 

  • 1 kg chicken breasts
  • 4 cups water
  • 1 onion, peeled
  • 1/2 teaspoon peppercorns
  • salt, to taste
  • 1/2 teaspoon coriander seeds
  • 1 celery stalk, quartered
  • 1 carrot, quartered
  • 6 ears corn, shucked
  • 2 tablespoons tomato sauce

Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Place the chicken, water, onion, peppercorns,salt, coriander seeds, celery and carrot in a saucepan. Bring to the boil, reduce heat and simmer 45 minutes. Remove the chicken and reserve, strain and reserve the stock.
  2. Cut the corn off the cobs. Add to the chicken stock, cover and simmer 10 minutes. Shred the chicken and return to the soup. Stir in the tomato sauce and add salt if needed.

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