2 Chicken breast fillets left whole
3 tbsp olive oil
1 med onion diced
2 tsp minced garlic
1/2 red pepper diced
3 med carrots diced
3 courgettes diced
2 corn on cob kernels removed with a sharp knife
6 cups of chicken stock ( Ina Paarman stock granules dissolved in 6 cups boiling
2 tbsp tomato puree
1 x 420 g can diced tomatoes
1 x 420 g red kidney beans, drained and washed
1 x 420 g canallini beans, drained and washed
Seasoning : salt to taste, white pepper, 1/2 tsp cayenne pepper, 1 tbsp ground cumin,
2 tsp smoked paprika, 1 1/2 tsps origanum, 1 tsp sugar
For garnish: chopped parsley, dollop of sour cream ( optional )
In a large saucepan add olive oil and saute onion, garlic, red pepper, carrots, corn kernels, courgettes for 5 minutes, add chicken stock, beans, tomatoes and tomato puree.
Add seasoning and bring to the boil.
Once boiling add 2 whole chicken fillets and simmer soup for 20 to 25 mins.
Remove fillets and pull apart with a fork.
Add back to pot. Taste for seasoning.
Serve with parsley and a dollop of sour cream
Prepared, tried and tested by: Gail Haselsteiner