This sweetcorn soup is served with chicken and cheese quesadillas and only takes 15min to prep!
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Yields:
4
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
520
Ingredients
1l
chicken stock
100ml
semi-skimmed milk
1
bag frozen sweetcorn
1
medium potato, roughly chopped
1
cooked skinless chicken breast, finely chopped
½ avocado, finely chopped
40g
mature Cheddar cheese, finely grated
Few dashes Tabasco sauce, to taste
Small handful fresh coriander, chopped, plus extra to garnish
2
flour tortilla wraps
Directions
Step 1
Put stock and milk into a large pan and add sweetcorn and potato. Bring to the boil, then simmer for 15min or until potato is cooked.
Step 2
Meanwhile, put the chicken, avocado, cheese, Tabasco and coriander into a bowl with plenty of seasoning and stir to combine.
Step 3
Blend soup until very smooth (do this in batches, if necessary). Return soup to the pan. Check seasoning.
Step 4
Heat a griddle pan over medium heat, then lay a tortilla in pan. Spoon chicken mixture over tortilla, then press on second tortilla. Heat for 3-5min, then flip it (slide on to a plate, then put another plate on top, invert it, then slide back in pan). Cook for 3-5min.
Step 5
Meanwhile, reheat soup. Ladle into bowls and garnish with coriander. Cut quesadilla into wedges and serve with the soup.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
