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Spicy Chicken Corn Soup Recipe

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Spicy Chicken Corn Soup The Housewife Modern
Spicy Chicken Corn Soup The Housewife Modern from www.thehousewifemodern.com

Description

Spicy chicken corn soup is a delicious and hearty soup that is perfect for cold weather. This soup is made with tender chicken, sweet corn, and a spicy broth that is sure to warm you up.

Prep Time

The prep time for this spicy chicken corn soup recipe is approximately 15 minutes.

Cook Time

The cook time for this spicy chicken corn soup recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1 can (15 ounces) sweet corn, drained
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Grater
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium-high heat.
  2. Add the chicken and cook until browned, about 5 minutes.
  3. Remove the chicken from the pot and set aside.
  4. Add the onion, garlic, and ginger to the pot and cook until softened, about 3 minutes.
  5. Add the cumin, coriander, turmeric, and cayenne pepper to the pot and cook for 1 minute.
  6. Add the chicken broth to the pot and bring to a boil.
  7. Add the sweet corn and cooked chicken to the pot and reduce the heat to low.
  8. Simmer the soup for 15-20 minutes, until the chicken is cooked through and the flavors have melded together.
  9. Add the chopped cilantro to the pot and season with salt and pepper to taste.
  10. Serve the soup hot with crusty bread or crackers.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot and heat over medium heat until hot.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 800mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 2g
  • Sugar: 4g
  • Protein: 24g

Recipe FAQ

Can I use frozen corn instead of canned corn?

Yes, you can use frozen corn instead of canned corn. Simply thaw the corn before adding it to the soup.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. However, be sure to adjust the cooking time accordingly.

Can I make this soup vegetarian?

Yes, you can make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. You can also add additional vegetables, such as diced carrots or bell peppers, to make the soup more filling.

Recipe Tips

  • For a milder version of this soup, reduce the amount of cayenne pepper to 1/8 teaspoon.
  • If you prefer a thicker soup, you can add a can of drained and rinsed black beans to the pot.
  • Garnish the soup with additional chopped cilantro and a squeeze of lime juice for added flavor.

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