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Sweet-corn soup with quesadilla wedges

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Recipe Ingredients

  • 1,3 litres chicken stock
  • 100ml low-fat milk
  • 1 medium potato, roughly chopped
  • 1 kg bag frozen sweet corn
  • 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 of fresh coriander, chopped, plus extra to garnish
  • 2 flour tortilla wraps

Recipe Directions

  1. Put stock and milk into a large pot and add the potato. Bring to the boil, then simmer for 15 minutes or until potato is cooked. Add half of the frozen sweet corn.
  2. Meanwhile, put the chicken, avocado, cheese, Tabasco and coriander into a bowl with plenty of seasoning and stir to combine.
  3. Blend soup until very smooth. (Do this in batches, if necessary.) Return soup to the pan and add the rest of the frozen corn. Check seasoning.
  4. Heat a griddle pan over medium heat, then lay a tortilla in the pan. Spoon chicken mixture over tortilla, then press on second tortilla. Heat for 3 to 5 minutes, then flip it. (Slide onto a plate, then put another plate on top, invert it, then slide back in pan.) Cook for another 3 to 5 minutes.
  5. Meanwhile, reheat soup. Ladle into bowls and garnish with coriander. Cut quesadilla into wedges and serve with the soup.

EACH SERVING 2 177kJ, 15g fat (4g saturated), 74g carbohydrate (8g total sugars).

Each Serving:

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