Try something new on your next Mexican night with this Mexican chicken and sweet corn soup from Donal's Meals in Minutes.


  • 4 chicken breasts

  • 500g frozen sweetcorn

  • 2.5 litres best quality chicken stock

  • 1 red onion, thinly sliced

  • A good handful of coriander leaves, roughly chopped

  • Chilli and coriander salsa

  • 3 green chillies, finely chopped

  • 1 garlic clove, finely grated

  • Juice of ½ a lime

  • A small handful of coriander leaves and stalks, finely chopped

  • 2-3tbsp olive oil

  • Optional to serve

  • Tortilla chips, to serve

  • Lime wedges, to serve

  • Avocado slices, to serve


  • 1.

    Place the chicken breasts and chicken stock in a medium sized pot. Place over a high heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until the chicken is cooked all the way through. Skim away any scum that may form on the surface.

  • 2.

    Remove the chicken from the liquid using a slotted spoon and allow to cool slightly before roughly shredding into pieces.

  • 3.

    Keep the chicken stock at a steady simmer and add in the red onion and sweet corn and continue to simmer for 5 minutes. Check for seasoning and then remove from the heat and stir through the shredded chicken.

  • 4.

    To assemble, pour the stew into deep bowls and top with coriander, tortilla chips and avocado slices. Drizzle the chilli salsa over the top and dig in!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 753kj
  • Fat Total 35g
  • Saturated Fat 8g
  • Protein 57g
  • Carbohydrate 54g
  • Sugar 21g
  • Sodium 1041mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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