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Chicken and chilli soup


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Rate this recipe 4.4/5 (8 Votes)


  • 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


servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


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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