Chicken, corn and potato soup with spicy avocado and lime salsa
A real meal in a bowl and a good way to use home-made stock and leftover chicken. If you have more chicken than suggested in the recipe just bung it all in, though you do need to use more stock or you’ll have a very thick potful.
If you don’t want to go to the trouble of making the salsa, serve with a splash of chilli sauce, a squeeze of lime and a handful of chopped coriander.
Ingrediënten
FOR THE SOUP
- 1 tbsp olive oil
- 10 g ¼oz unsalted butter
- 1 onion roughly chopped
- 1 large leek roughly chopped
- 1 tbsp ground cumin
- ½ tbsp ground coriander
- 300 g 10½oz potato, peeled and chopped
- salt and pepper
- 800 ml 1 pint 7fl oz chicken stock
- 75 g 2¾oz crème fraîche
- 160 g 5¾oz sweetcorn
- 125 –150g 4½–5½oz cooked chicken, torn into pieces
FOR THE SALSA
- 250 g 9oz tomatoes
- 2 garlic cloves
- 2 spring onions
- 3 red chillies deseeded
- 2 avocados roughly chopped
- 1½ tsp ground cumin
- juice of ½ lime
- 4 tbsp chopped coriander
- 4 tbsp extra virgin olive oil
Instructies
- To make the soup, heat the olive oil and butter in a large saucepan and sauté the onion and leek over a medium heat for a couple of minutes.
- Add the spices and stir them around while they release their flavour.
- Now put in the potatoes and make sure they get a good coating in the fat and cooking juices.
- Season.
- Cover the pan, reduce the heat to low and let the vegetables sweat for 20 minutes.
- Check every so often to make sure that the mixture is not in danger of boiling dry; add half a wine glass of water if it needs more moisture.
- Pour the chicken stock on to the vegetables, season and simmer for a further 10 minutes.
- Stir in the crème fraîche and add the sweetcorn and chicken.
- Add more stock or water if the mixture is too thick.
- Heat through thoroughly, then check the seasoning.
- Meanwhile, make the salsa, kook al items together en let it cool down
- It will keep for a couple of hours without spoiling.
- Serve the soup with a spoonful of salsa on top.
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