This is a shortcut version of the classic Mexican soup that you can make quickly with access to some tinned products. Traditionally it is prepared with hominy and a whole chicken but I use fresh corn and shredded chicken. Its a complete meal and you can choose your toppings. The recipe reel is on instagram @deshpandetara


  • 3 Tbsp olive oil
  • 1 red onion, finely chopped
  • 6 garlic cloves, finely minced
  • 1 tablespoon chipotle in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp red chilli powder
  • 2 cups shredded cooked chicken
  • 400 grams crushed tomatoes from a can
  • 2 liters plain good quality chicken broth
  • 2 cups cooked black beans tinned, liquid drained and reserved
  • 1 cup frozen or freshly shucked corn
  • 1/2 cup cilantro, finely chopped, divided (optional or use parsley)
  • 1 lime, juiced
  • 1 tsp salt, or to taste


  • 1 large avocado, diced
  • 1 lime, cut into wedges, to serve
  • 2 cups corn tortilla chips or fried corn tortilla strips
  • cilantro or parsley to garnish
  • pickled jalapeno slices
  • sour cream
  • Mexican grated cheese


  1. Preheat a heavy bottomed cast iron or Dutch oven pot over medium-high heat. Add olive oil chopped onion, garlic and sauté until onions are translucent.
  2. Add corn, chilli powder, cumin, chipotle, crushed tomatoes and stir well about 3 minutes.
  3. Add chicken broth. Let simmer for 15 minutes until corn is tender.
  4. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice just before serving. Taste for salt.
  5. Serve the soup with your choice of some tortilla strips, pickled jalapenos, sliced avocado, fresh cilantro, sour cream, cheese and lime wedges.