I’ve had this recipe for so long I can’t even remember when I didn’t have it. A friend of a friend, long ago at a back-yard barbecue described it to me, I thought it sounded nice, and asked for the recipe which she then provided some time later, much to my surprise. Back-yard barbecue promises are often made, seldom kept so I’m very grateful; especially as I’m no longer in contact with the original friend. I’ve adapted and simplified (e.g. I use corn cobs and boned chicken thighs and cook everything together). I use red lentils rather than risoni or pasta, and I remove the chicken and corn and puree the soup before adding them back in. But the original recipe is useful as a starting point and ingredient guide:
Ingredients
- 2 tablespoons olive oil
- 400g chicken breast fillets
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 small red chillies, finely chopped
- 6 cups chicken stock
- 410g can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup risoni or pasta or red lentils
- 2 x 310g corn kernels, drained
- 1/2 cup coriander, chopped
Method
Heat half the oil and cook chicken for 4-5 minutes each side until cooked through. Cook and shred into small pieces. Set aside.
Heat remaining oil in same pan and sauté onion, garlic and chillies for 4 minutes until onion is tender. Stir in stock, tomatoes and paste. Bring to boil, reduce heat, and simmer for 10 minutes. Add risoni and cook for a further 5 minutes or until pasta is tender.
Stir in corn, chicken and coriander. Simmer for 2 minutes to heat through.
You can find this recipe (and more) at chilli-chicken-corn-and-tomato-soup