Creamy Chicken and Corn Soup

Make easy classic soup recipes in our favourite flavours, with an epic roast vegetable and blended vegetable hack to make the easiest soups ever:

- Bacon and Broccoli Soup
- Roasted Tomato Soup
- Chicken and Corn Soup
- Butternut Soup

These easy soup recipes make an easy winter dinner idea and easy lunch recipe. These easy soups are perfect to prep ahead and a great way to use leftover vegetables too.

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FULL RECIPE

Serves 2
Hands-on time: 10 minutes
Hands-off time: 20 minutes

INGREDIENTS

onion, chopped
2 tbsp (28g) butter
2 (250g) chicken breasts, cut in 2cm cubes
2 cloves garlic, crushed
1 tsp Hinds Crushed Chilli
tsp Hinds Spices Turmeric
tsp salt
tsp Hinds Spices Pure Black Pepper
1 cup (250ml) cream
1 cups (375ml) chicken stock
1 tin (400g) Rhodes Quality Whole Kernel Corn

Serving suggestion:
Fresh coriander sprigs
Toasted bread

METHOD

1. Place a medium-sized pot over a medium-high heat and add in the butter and chopped onion.

2. Once the butter has melted, add in the garlic and chicken and allow to cook for 3-4 minutes or until the chicken has turned slightly golden brown.

3. Add in the Hinds Crushed Chilli, Hinds Turmeric spice, salt and Hinds Spices Pure Black Pepper and mix well until the chicken is covered in the turmeric.

4. Pour in the cream, chicken stock and tin of corn kernels (307g) and bring to a simmer. Save the remaining corn kernels for the garnish.

5. Allow to cook the soup for another 5 minutes. *Chefs Tip: Add cup of water if the soup is too thick!

6. Divide the soup between the bowls, top with fresh coriander sprigs, the remaining chilli flakes and the remaining corn kernels. Serve with toast and ENJOY! *Chefs Tip: Pour leftover soup into a zip seal bag to freeze for another time! Soup can be frozen for up to a month.

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