This recipe for Mexican Corn and Chicken Soup has loads of bold spices and flavour. Serve Mexican Corn and Chicken Soup with crisp tortilla chips and a tomato and avocado salsa.
Mexican Corn and Chicken Soup Recipe
Serves 4
Ingredients:
8 long red chillies
1 head garlic, halved horizontally
¼ cup olive oil
1 red onion, sliced
2 celery stalks, finely chopped
2 tsp ground coriander
2 tsp ground cumin
4 cups corn kernels
2 cups cooked chicken
1 litre chicken stock
crisp tortilla chips, to serve
Tomato and avocado salsa
2 shallots, finely chopped
1 garlic clove, finely chopped
1 avocado, roughly chopped
100g mixed cherry tomatoes, crushed
2 tbsp lime juice
2 tbsp olive oil, extra
½ cup coriander, torn
Method:
To make the tomato and avocado salsa, Place shallots, garlic, avocado, tomatoes, lime juice, 2 tablespoons olive oil, and torn coriander in a bowl. Mix well and season with sea salt and freshly ground black pepper. Refrigerate until needed.
Preheat a grill or barbecue over high heat. Chargrill chillies and head of garlic for 8-10 minutes, or until they start to blacken (the garlic may take a little longer). When cool enough to handle, peel and dice chillies and squeeze out garlic, roughly chop, and set aside.
Heat oil in a saucepan, add onion and celery and cook for 3-4 minutes, or until tender. Add ground coriander and cumin and cook for 1 minute. Add corn, chicken, and stock along with reserved chilli and garlic. Cook for 8-10 minutes, or until corn is tender. Season to taste with sea salt and freshly ground black pepper.
Divide among 4 bowls and top with salsa. Serve with tortilla chips.
Smart Tip:
While working with chillies make sure you have dry hands and don’t touch your face or eyes.
You can discard the chilli seeds to make the soup less hot.
