Mexican Corn & Chicken Soup

By MiNDFOOD

Mexican Corn & Chicken Soup
For a healthy alternative, replace taco night with Mexican soup night on your weekly menu. Serve with crisp tortilla chips and a tomato and avocado salsa.

For a healthy alternative, replace taco night with Mexican soup night on your weekly menu. Serve with crisp tortilla chips and a tomato and avocado salsa.

Serves 4

2 eschallots, finely chopped

1 garlic clove, finely chopped

1 avocado, roughly chopped

100g mixed cherry tomatoes, crushed

2 tbsp lime juice

¼ cup olive oil, plus 2 tbsp extra ½ cup coriander, torn

8 long red chillies

1 head garlic, halved horizontally

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

Make salsa: Place eschallots, 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.

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