Chicken and Sweet corn Creole Soup
Ingredients
2 onions
2 teaspoons garlic puree
1 teaspoon chilli powder
1 capsicum
850ml hot chicken stock
100g rice
2 teaspoons coriander
2 tins chopped tomatoes
2 cooked chicken thighs
1 tin sweet corn kernels
1 tablespoon oregano
Salt
Method
Peel onion.
Cut the onions into quarters, and the capsicum into quarters.
Use a food processor to roughly chop the onions, and capsicum.
Add garlic and chilli to this mix.
Pour the hot stock into a saucepan with the rice and bring to the boil.
Add the vegetable mixture and the coriander.
Season with salt.
Cover and simmer for 10 minutes.
Chop the chicken into small bite size pieces.
Stir in the canned tomatoes, chicken, sweet corn and oregano.
Cover and cook for a further 5 minutes.
