Ingredients
6 cups stock
(1.5L)
3-4 large garlic cloves
finely sliced or minced
2 stalks celery
finely sliced
1 tsp cumin
1 tsp paprika
500g skinless chicken breasts
sliced thinly
⅔ cup red kidney beans
(140g), drained and rinsed
1 corn
kernels removed
1 large carrot
grated
1 small red capsicum
finely sliced
1 small avocado
sliced
¼ cup coriander leaves
chopped
Equipment
- 1 large saucepan
- 1 sharp knife
- 1 board
Instructions
- In a large saucepan add stock, garlic, celery, cumin and paprika.
- Bring to a simmer and add chicken breast, kidney beans and corn kernels.
- Bring back to a simmer for 1-2 minutes before adding carrot and capsicum.
- Simmer for a minute to soften vegetables.
- Serve in big bowls topped with avocado and coriander leaves.
Notes
Tip
To remove kernels from corn cobs, hold cobs firmly in a vertical position on a board and slice down as close to the cob as you can get with a sharp knife. The kernels will come straight off.
Variation
If you’re chilli eaters, feel free to add chilli powder or chopped chillies at the beginning to flavour the soup base.
