Corn, Potato and Chicken Soup

Name: Corn, Potato and Chicken Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 serving(s)
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

(1)

Recipe by Tisme

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: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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