Sweetcorn Soup with Quesadilla Wedges

Name: Sweetcorn Soup with Quesadilla Wedges
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 L chicken stock; 100 mL semi-skimmed milk; 1 bag frozen sweetcorn; 1 medium potato, roughly chopped; 1 cooked skinless chicken breast, finely chopped; 1/2 avocado, finely chopped; 40 g mature Cheddar cheese, finely grated; Few dashes Tabasco sauce, to taste; Small handful fresh coriander, chopped, plus extra to garnish; 2 flour tortilla wraps

This tasty wholesome soup is delicious, topped off with spicy wedge dippers

By The GH Kitchen TeamPublished: 05 February 2012

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Food, Cuisine, Ingredient, Tableware, Dish, Serveware, Dishware, Breakfast, Recipe, Meal,

Good Housekeeping

This sweetcorn soup is served with chicken and cheese quesadillas and only takes 15min to prep!

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Yields:

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

520

Ingredients

1 l chicken stock
100 ml semi-skimmed milk
1 bag frozen sweetcorn
1 medium potato, roughly chopped
1 cooked skinless chicken breast, finely chopped
1/2 avocado, finely chopped
40 g 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

1. 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.
2. Step 2
  Meanwhile, put the chicken, avocado, cheese, Tabasco and coriander into a bowl with plenty of seasoning and stir to combine.
3. Step 3
  Blend soup until very smooth (do this in batches, if necessary). Return soup to the pan. Check seasoning.
4. 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.
5. Step 5
  Meanwhile, reheat soup. Ladle into bowls and garnish with coriander. Cut quesadilla into wedges and serve with the soup.

Per Serving:

Calories: 520
Total carbs: 74 g
Sugars: 8 g
Total fat: 15 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time