Mexican Chicken & Sweetcorn Soup Recipe | Abel & Cole
Mexican Chicken & Sweetcorn Soup
Clock Image
Prep: 10 mins
Cook 25 mins
Life is souper down Mexico way, especially when you’re cooking our Devonshire high welfare chicken with garlic, chilli and cumin in a flash.
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486 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 250g pack of chicken breast mini fillets
  • 1 red onion
  • 1 garlic clove
  • 1 chilli
  • 2 sweet potatoes
  • A 285g tin of sweetcorn
  • 2 tomatoes
  • 1 lime
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 800ml hot water
You'll need
  • A large pan with a lid
  • Sieve
  • Measuring jug
Step by step this way
  • 1.

    Slice the chicken mini fillets into bite-sized chunks. Warm a pan over a medium heat for 1 min. Add 1 tbsp oil and the chicken. Season with salt and pepper. Fry for 5 mins till golden.

  • 2.

    While the chicken fries, peel and finely chop the onion. Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds and white bits for a milder flavour. Finely chop the chilli.

  • 3.

    Remove the chicken from the pan and set aside. Add the onion to the pan. Season with a little more salt and pepper. Fry over a medium heat for 5 mins till it’s soft and glossy. Stir every now and then to stop the onion sticking.

  • 4.

    Peel the sweet potatoes. Chop them into bite-size chunks. Drain and rinse the sweetcorn. Finely chop the tomatoes. Grate or pare the zest from the lime. Juice it.

  • 5.

    Add the garlic, chilli and 1 tsp each of the ground cumin and smoked paprika to the onion. Cook and stir for 1 min.

  • 6.

    Tip in the sweet potatoes and stir to coat in the spicy oil. Add the sweetcorn, tomatoes and 800ml boiling water. Return the chicken to the pan and stir.

  • 7.

    Cover and bring to the boil. Simmer for 10 mins till the sweet potato is tender.

  • 8.

    Add the lime juice to the soup. Taste. Add salt and pepper if you think it needs it. Ladle into deep bowls and served topped with the lime zest.