Quick & Easy

Mexican Style Chicken Soup


Creamed corn, chicken and tomato in a Mexican style soup

Prep time:5 mins

Cook time:10 mins

Serves: 4


  • 1 tablespoon oil
  • 1 clove garlic, peeled and crushed
  • 1 onion, peeled and finely chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon finely chopped chilli
  • 1 green capsicum, chopped
  • 400g can tomato pieces
  • 420g can Edgell Creamed Corn
  • 3 cups boiling chicken stock
  • 1 cup cooked and diced chicken


Step 1

Heat oil in a large saucepan. Add garlic, onion, cumin, chilli and capsicum and cook for 5 minutes or until vegetables are tender.

Step 2

Pour in tomato pieces, Edgell Creamed Corn, stock and chicken pieces. Simmer for 5 minutes over a medium heat. Season to taste with freshly ground black pepper and serve.

Tasty Tip!

For an even heartier dish add a 420g can of drained Edgell Red Kidney Beans in Step 2 with tomato and corn.

Mexican Style Chicken Soup
User rating:
  • 5

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  • Creamed Corn 420g

    Creamed Corn 420g

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