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Chicken Corn And Chilli Soup / www.quichentell.com

Chicken Corn And Chilli Soup

Quiche 'n' Tell
A Mexican style chicken soup with plenty of fresh corn, chillies, cumin and coriander.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 2


  • 3 skinless boneless chicken thighs trimmed and thinly sliced
  • 2 onions finely chopped
  • 2 tbsps celery chopped
  • 3 garlic cloves minced
  • 2 large tomatoes chopped
  • 300 g fresh corn kernels
  • 500 ml chicken broth/water
  • 2 tsps minced hot serrano or jalapeño chilies
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsps fresh coriander chopped
  • 2 tablespoons fresh lemon juice
  • 1 ½ tbsp olive oil
  • Salt
  • Pepper


  • Heat oil in a large pot over medium heat. Add onion and celery and sauté until tender, about 8 minutes.
  • Add garlic, cumin and oregano and saute for a minute more.
  • Add broth, tomatoes, corn and chilies, season with salt and bring to boil.
  • Reduce the heat and simmer until corn is tender, for 5 minutes.
  • Drop in the chicken and simmer until cooked through, about 3 minutes.
  • Turn off the heat and stir in the black pepper, coriander and lemon juice.