3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red pepper, split and seeded
450g chicken breast tenders (breaded and deep-fried strips)
1 tsp poultry seasoning
1 tsp ground cumin
Salt and pepper
1 small to medium courgette, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level)
1 (800g) can tomatoes
1 (225g) can tomato sauce
750ml chicken stock
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400g blue corn tortilla chips, broken up into large pieces
100g shredded Cheddar or pepper jack cheese
125g sour cream
For the garnishes
1/4 red raw onion, chopped
2 to 3 tbsp chopped coriander or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
1) Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables for ten minutes, turning occasionally. Remove and allow to cool for five minutes. Remove charred skin from the pepper.
2) While vegetables cook, dice the chicken. Add two tablespoons of oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add courgette, onions, garlic and chipotle peppers. Cook vegetables with chicken for five to seven minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
4) Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add tortilla chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.