Corn, Potato and Chicken Soup

This is such a nice soup, a little different to the normal soups I serve, but lovely and filling and so warming on a cold night! Just the thing served with warm crusty rolls or bread! This is a recipe I found in the Herald Sun, so I have copied as written and made only a few changes...... but I did used canned corn, dried chilli and frozen peas, and used parsley instead of coriander.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  onion, finely chopped
• 2  teaspoons cumin powder
• 1  fresh green chili, small and very finely chopped
• 6  cups  chicken stock
• 500  g potatoes, peeled and finely diced (desiree)
• 2  cups fresh corn kernels
• 1  cup peas
• 90  g snow peas, thinly sliced
• 1  chicken breast, poached and shredded
• 1  lime, juice of only
•  salt & fresh ground pepper
• 2  tablespoons  torn  coriander
• 2  tablespoons spring onions, finely chopped

Directions

1. Place onion and oil in a large saucepan and cook gently until the onion softens.
2. Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
3. Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
4. Served the soup ganished with the coriander and spring onions.