Soup, Stew and Chili: Warm Soup, Stew and Chili: Chicken, Corn and Silverbeet Soup

Try this soup which features Asian flavors.

Author: CalorieKing
Date: August 06, 2009

Serves: 3 person(s)

Preparation Time: 15 mins
Cooking Time: 15 mins

Ingredients:

3 cup good quality chicken stock
1 tsp grated fresh ginger
1 clove garlic, crushed
1 tsp grated lemon rind
2 chicken breast fillets, skinless
2 silverbeet leaves or bok choy, shredded
1/2 cup sweet chili sauce
1 pinch salt and pepper
9 oz canned corn kernels, drained and reserve liquid

Directions:

Combine stock, reserved corn kernel liquid, ginger, garlic, and lemon rind in a large saucepan.

Poach chicken breasts for 6-8 minutes until cooked. Remove chicken from stock, strain stock and discard solids, slice chicken into bite size pieces.

Return stock to saucepan with corn kernels, silver beet and chicken. Simmer over low heat, 5 minutes, check for seasoning and serve topped with sweet chili sauce.

Variations:

If you can afford the extra calories serve soup with a swirl of light sour cream or low-fat yogurt.

Serving suggestions and garnishes not included in recipe analysis.