Chicken Corn Soup Recipe

Chicken Corn Soup Recipe

A silky-textured corn soup with chicken, eggs and jalapeño peppers. This comforting bowl makes for a full lunch or dinner and is packed with nutrients.

Chicken Corn Soup Ingredients

  • 5 grams of onion, chopped
  • 1 gram of chopped garlic
  • 20 ml olive oil
  • 200 g canned corn
  • to taste the salt
  • to taste of crushed black pepper
  • 5 ml of jalapeño brine
  • 20 g butter
  • 30 ml of cream
  • 1 chicken breast (sliced), grilled
  • 1 fried egg
  • 100 ml of water
  • 1 slice of toasted garlic bread
  • 30g fennel pickle (optional, fresh fennel, cooked in salt, chilli, sugar and vinegar)

Also Read: Oats Mango Smoothie Recipe

How to make chicken and corn soup

1. For 2 minutes, sauté the onion and garlic in olive oil.
2. Add the canned corn and cook for 5 minutes.
3. Add salt, pepper and jalapeño brine. For another 5 minutes, add a little water and cook. Leave to cool then puree in a blender.
4. Heat again, add the cream and butter with the slices of grilled chicken, garnish with a fried egg.
5. Add the pickle to the fennel (cooked in salt, chilli, sugar and vinegar). Serve it on a pasta plate with garlic toast.


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