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Serving: 4-6

Prep Time10 minsCook Time30 minsTotal Time40 mins

INGREDIENTS

 30 ml (2 tbsp) butter
 250 g chicken fillet, sliced
 1 red chilli, seeded and chopped
 1 large potato, cubed
 1 g tin chicken soup
 500 ml (2 cups) low fat milk
 1 g can corn kernels, drained
 45 ml (3 tbsp) fresh coriander, leaves only chopped
 (3 tbsp) fresh coriander, leaves only chopped
 Melba toast, to serve

DIRECTIONS

1

Melt the butter and add the chicken strips and chilli. Cook tossing until the chicken is cooked through and a little golden. Remove from the pan.

2

Add the potato, soup and milk into the same pot and cook until the potato is soft, for about 10 minutes. Return the chicken mixture back into the pot together with the kernels and coriander and continue to cook until heated through. Season and serve hot with Melba toast.

Cook’s tip
3

To make the Melba toast, heat your oven to 180°C. Take a few slices of bread and cut away the crust. With a rolling pin flatten the bread, slice diagonally and bake until crispy and golden.

Ingredients

 30 ml (2 tbsp) butter
 250 g chicken fillet, sliced
 1 red chilli, seeded and chopped
 1 large potato, cubed
 1 g tin chicken soup
 500 ml (2 cups) low fat milk
 1 g can corn kernels, drained
 45 ml (3 tbsp) fresh coriander, leaves only chopped
 (3 tbsp) fresh coriander, leaves only chopped
 Melba toast, to serve

Directions

1

Melt the butter and add the chicken strips and chilli. Cook tossing until the chicken is cooked through and a little golden. Remove from the pan.

2

Add the potato, soup and milk into the same pot and cook until the potato is soft, for about 10 minutes. Return the chicken mixture back into the pot together with the kernels and coriander and continue to cook until heated through. Season and serve hot with Melba toast.

Cook’s tip
3

To make the Melba toast, heat your oven to 180°C. Take a few slices of bread and cut away the crust. With a rolling pin flatten the bread, slice diagonally and bake until crispy and golden.

Chicken, corn and potato soup