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RECIPE | Chicken, Chilli & Sweetcorn Soup

11th April 2019

My mother gave me this soup recipe some years ago now. I have no idea where she got it from, I just know that it is a delicious, easy and healthy dinner that Hubby and I enjoy at least once a week.  

Nutritious, as spicy as you want it to be, full of goodness (apart from one knob of butter) and really filling. It may only be a soup, but it packs a punch and is guaranteed to fill you up. 

Hint: I make a double batch and it lasts us days! Not only does it taste better the second day, but it saves the pennies too! 

Chicken, Chilli + Sweetcorn soup



(To feed 4) 

  • 2/3 chicken breasts cubed 
  • 1 large Sweet Potato, peeled and diced 
  • 250g sweetcorn (I use frozen, or you can used tinned) 
  • 1 garlic clove finely chopped 
  • 1 small red onion, finely chopped 
  • 2 red chillis, finely chopped (I use more as we LOVE chilli, so add as much or as little as suits your taste) 
  • 4 x rashers of smoked bacon, chopped. 
  • Handful of fresh thyme leaves 
  • 2 Pints of chicken stock 
  • Ground black pepper 
  • Knob of unsalted butter 



  1. Put a knob of butter in a large pan and once melted, add your finely chopped onion, garlic, chilli and bacon. Cook for several minutes until the bacon is cooked and the onion is soft. If it starts to stick to the bottom, add a touch more butter or a touch of water. 
  2. Next, add in your chicken stock and bring back to the boil. 
  3. Add in your diced chicken, sweet potato and sweetcorn and bring back up to the boil. 
  4. Add your fresh thyme leaves and some ground black pepper, cover and simmer for around 20 minutes. 
  5. We serve up the soup with some warmed pitta bread, or if we’re being very good, just eat on its own. You can, it’s really that good. 



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