Chicken, corn and potato soup with spicy avocado and lime salsa from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 213) by Diana Henry

  • spring onions
  • avocados
  • ground coriander
  • crème fraîche
  • sweetcorn
  • coriander leaves
  • onions
  • leeks
  • ground cumin
  • potatoes
  • chicken stock
  • tomatoes
  • red chillies
  • limes
  • cooked chicken meat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellencooks on November 22, 2018

    I made this with turkey broth and leftover turkey from our early Thanksgiving. Loved the combination of the salsa in the soup. I used sour cream rather than creme fraiche.

  • TrishaCP on September 17, 2016

    I thought this soup was delicious, but it definitely benefits from homemade chicken stock. I used grilled chicken breasts that were still fairly juicy but had a nice smokey taste. My crème fraîche did not split, and I wasn't being particularly careful with it or anything, I just kind of bunged it in with the corn. I didn't make the salsa- instead I used other homemade salsa and just mixed it with cut up avocados. Would not have thought to do that on my own, but it was great!

  • RosieB on August 26, 2016

    I thought this was a nice tasty soup. I pan fried some chicken thigh fillets with bacon which gave the soup some extra flavour. It needs salt. The salsa looked great and was an interesting accompaniment. I forgot to add the creme fraiche but did not miss it. I would make this again.

  • NikkiPixie on September 24, 2015

    The salsa here is outstanding. The soup was also very good, although it was hard to avoid the crème fraiche splitting. Where the recipe fell down for me was that I just don't think the two components worked together.

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