Budget Friendly Chicken and Corn Soup | $4 Per Portion

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Heat half a tablespoon (10 ml) of olive oil in a pan over medium-high heat. Add the trimmed corn kernels, salt and pepper, and sauté for 3-4 minutes until lightly charred. Remove and set aside.
2. Heat the remaining olive oil in a pot over medium-high. Add the onion and sauté for 5-6 minutes until softened. Add the garlic, dried oregano, ground cumin, salt and pepper, and cook for 2 minutes, stirring often.
3. Add the chicken breast, sambal oelek (if using) and chicken broth or stock. Season with salt and pepper and bring to a boil. Reduce to medium and simmer for 12 minutes, until the chicken is cooked. Remove the chicken, lower the heat to low and shred the chicken into strips with a fork. If using rotisserie chicken, shred it. Remove as much stuffing as possible.
4. Add the white beans and gently break them up slightly. Simmer for 8 minutes and check the seasoning. Add the shredded chicken and charred corn, mix, and cook for 2 minutes. Adjust the seasoning to taste, then remove from the heat.
5. Serve in bowls topped with flat leaf parsley and cracked black pepper. Finish with a squeeze of lime juice if you like.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionChicken breastSweet cornWhite bean