Chicken and chilli soup
By georgiarose
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 medium red chillies deseeded and finely sliced
- 2 slices of lean streaky bacon diced
- 1 onion peeled and finely chopped
- 1 garlic clove peeled and crushed
- 2 boneless chicken breasts skinned and finely sliced
- 1 tsp chopped fresh thyme
- 1 medium potato peeled and diced
- 225g/8oz sweetcorn frozen or tinned
- 1.2 litres/2 pints chicken stock
- Salt and pepper
- 150 ml/5 fl oz double cream
- 1 tbsp chopped fresh coriander to garnish
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat the butter and oil in a large saucepan. Cook the chillies, bacon, onion and garlic over a medium heat for 4-5 minutes until soft. Add the chicken and cook until just coloured.
Step 2
Add the thyme, potato, sweetcorn and stock and simmer, covered, for about 20 minutes.
Step 3
Season to taste, then pour into warm serving bowls and top with a swirl of cream and a sprinkling of coriander.
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