Chicken and Fresh Corn Soup

    1 hour 15 minutes

    A Mexican soup as simple as it is delightful. Chicken is poached and shredded and simmered with corn fresh off the cob.


    Queensland, Australia
    3 people made this

    Serves: 6 

    • 1 1/2 kg chicken breast fillets
    • 4 cups water
    • 1 small onion
    • 1/4 teaspoon black peppercorns
    • salt, to taste
    • 1/2 teaspoon coriander seeds
    • 1 stalk celery, quartered
    • 1 carrot, quartered
    • 6 ears fresh corn
    • 2 tablespoons tomato sauce

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. In a saucepan, place chicken, water, onion, peppercorns, 1 teaspoon salt, coriander seeds, celery and carrot. Cover and bring to a boil. Reduce heat and simmer 40-50 minutes, until chicken is tender. Remove chicken and reserve. Strain the stock into another saucepan and discard solids.
    2. Cut the corn off the cobs. Add to the chicken stock and simmer 10 minutes. Cut the chicken into strips (or shred) and add to the stock. Stir in the tomato sauce and check for salt. Serve!

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