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Creamy Chicken Soup with Sweet Corn & Philly in Tortilla Cup - Philadelphia

Creamy Chicken Soup with Sweet Corn & Philly in Tortilla Cup

Serves 4
30 minutes
Creamy Chicken Soup with Sweet Corn & Philly in Tortilla Cup

INGREDIENTS

INSTRUCTIONS

  1. Heat the oven at 220°C.
  2. In a large saucepan, heat the olive oil and cook the chicken cubes for 10 min. Remove, set aside.
  3. In the same saucepan, cook the onion, garlic and then add the bell pepper. Cook for 5 minutes.
  4. Add the sweet corn and the rinsed, drained black beans. Mix them all together.
  5. Mix the Philly cream cheese with the warm chicken stock then add them to the pot. Add the cooked chicken, season to taste and bring it to a boil then let it simmer on medium heat for 15 minutes.
  6. While the soup is on fire, brush the tortilla bread with olive oil from both sides; place them in a cupcake baking tray. Bake for 5 to 10mins or until crisp and gold.
  7. Serve the soup in the crispy tortilla cup and sprinkle the chopped coriander on top.

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