Chicken & Sweetcorn Soup

5 from 3 votes

Servings:

Calories: 0kcal

Author: Bake Play Smile

1 litre chicken stock
2 garlic cloves crushed
420 g can creamed corn
125 g can corn kernels drained, rinsed
3 spring onions thinly sliced
2 cups shredded cooked chicken - a BBQ chicken from the supermarket works perfectly or 2 small chicken breasts poached and shredded
2 teaspoons soy sauce extra for serving
1 tablespoon sweet chilli sauce
2 tablespoons of cornflour dissolved in a little water
2 egg whites lightly beaten

Place stock, garlic, creamed corn, corn kernels, half the spring onion and 1 cup cold water in a saucepan over medium-high heat.
Cover.
Bring to the boil.
Reduce heat to low.
Simmer for 5 minutes.
Add chicken, soy sauce and sweet chilli sauce.
Stir to combine.
Simmer for 10 minutes or until heated through - after 5 minutes add the cornflour dissolved in a little water and stir.
Gradually drizzle in the whisked egg white and stir.
Divide between bowls.
Top with remaining onion and extra soy sauce (optional)
Serve.