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Mexican chicken and corn soup
Mexican chicken and corn soup
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Prep Time:
15 minutes
Cook Time:
405 minutes
Total Time:
420 minutes
Slow cooker Mexican chicken and corn soup for a flavorful twist.
Ingredients:
  • 4 chicken thigh fillets, fat trimmed
  • 1.5L (6 cups) chicken style liquid stock
  • 3 tsp chipotle in adobo sauce
  • 4 corncobs, husks and silk removed
  • 400g can black beans, rinsed, drained
  • 42.00 gm fresh lime juice
  • 85g (1/3 cup) sour cream
  • Hot chilli sauce, to drizzle
  • 2 green shallots, thinly sliced
  • 62.50 ml fresh coriander leaves, chopped
  • Lime wedges, to serve
  • Blue corn chips, to serve
Instructions:
  • In a large frying pan over medium heat, heat the oil until shimmering. Sear the chicken for 3 minutes on each side until beautifully golden. Then, transfer the chicken to a 6L slow cooker. In the same pan, cook the onion for 5 minutes until it's soft and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant. Finally, transfer everything to the slow cooker.
  • Combine the stock, chipotle, and corncobs in the slow cooker. Cover and slow cook on Low for 6 hours.
  • Transfer the corncobs and chicken thighs to a chopping board using tongs. Let them cool slightly. Cut the corn kernels from the cobs using a small sharp knife. Coarsely chop the chicken. Put the corn kernels and chopped chicken back into the soup. Add the black beans and stir well. Cover and cook on High for 30 minutes until heated through.
  • Add the lime juice and gently mix. Serve the soup in bowls, garnish with sour cream, chili sauce, green shallots, and coriander. Accompany with lime wedges and corn chips.

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