Sweet Corn Chicken Soup

Sweet Corn Chicken Soup has been a family favorite like … forever!
Quarantine weekends so call for soup as we’re always hungry and need something every now and then and soup is an easy, healthy and filling option.

I’ve used onions instead of spring onion as I didn’t have any, and ginger-garlic paste as I was out of garlic.

Ingredients:

Cream style corn – 1 can
Chicken chunks – 1 can
Oil – 1 tbsp
Onion – 1 chopped
Maggi chicken stock squares (or 3 cups chicken broth) – 4
Water – 3 cups (not needed if you’re adding 3 cups chicken broth)
Ginger-garlic paste – 1 tsp
Sugar – 1 tbsp
Green chilli – 3 (chopped)
Vinegar – 2 tsp
Egg whites – 2
Salt & Pepper – as per taste

Thickening Slurry:
Corn Flour – 1 tbsp
Water – 1-2 tbsp

Step 1: In a bowl, add the green chilli and vinegar. Let it sit for a while.

Step 2: In a pan, heat some oil & saute onions until translucent.

Step 3: Add in the cream style corn can, Maggi chicken stock cubes, ginger garlic paste, water and  sugar. After about 5 mins mix in the thickening slurry.

Step 4: Once this comes to a boil, add in the chicken.

Step 5: Slowly pour in the egg whites while stirring.

Step 6: Add in the green chilli & vinegar. Mix well. Adjust salt and pepper as per taste.