This super speedy, satisfying soup can be ready to eat in less than 15 minutes.
If you’ve already made my super tender twice cooked Sticky Pork, you should have some of that beautiful strained broth in your freezer, perfect for this soup. If not, chicken stock is yummy too.
Chicken and Corn Soup
500g chicken mince (ground)
2 cups chicken stock
(or Pork broth as mentioned above)
2x 400g cans creamed corn
A pinch each of salt, white pepper and chilli
1 teaspoon paprika
•Heat stock or broth in a large saucepan and add chicken. Use a spoon or spatula to break up the chicken while it cooks.•When all the chicken is just cooked, add remaining ingredients, stir well and simmer for 5 minutes.