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Chunky chicken and corn soup with fried chorizo

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 celery stalks, cut into 2cm pieces
  • 1 carrot, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 3 rindless shortcut bacon rashers, trimmed, chopped
  • 200g chicken thigh fillets, cut into 2cm pieces
  • 500g desiree potatoes, peeled, grated
  • 1 litre Massel chicken style liquid stock
  • 310g can creamed corn
  • 2 teaspoons fresh thyme leaves, finely chopped
  • 100g green beans, trimmed, sliced
  • 1/2 cup light thickened cooking cream
  • 120g chorizo sausage, finely chopped
  • Light thickened cream, extra, to serve
  • Fresh flat-leaf parsley leaves, to serve
  • Warm tortillas, to serve


  • 1
    Heat oil in a large saucepan over high heat. Add onion, celery, carrot, garlic and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add chicken. Cook, stirring, for 4 minutes or until lightly browned. Add potato. Cook, stirring, for 1 minute. Stir in stock and 3 cups cold water.
  • 2
    Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until potato is tender. Add corn, thyme, beans and cream. Simmer, stirring, for 5 minutes or until beans are tender. Season with salt and pepper.
  • 3
    Meanwhile, cook chorizo in a non-stick frying pan over medium-high heat, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
  • 4
    Ladle soup among serving bowls. Drizzle with extra cream, sprinkle with chorizo and parsley, and serve with warm tortillas.

Source: taste.com.au


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