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Chicken and Cheese Soup     HT SP Venezuelan 60mins

Venezuelan Name: Chupe Criollo

Serves 4-6  Hot Poultry Soup Gluten Wheat Free Eggless Venezuela Sth America South American

1 tbsp Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1 teasp ground Cumin
50g/2oz freshly chopped Coriander (cilantro)
2 Chicken Breasts, cubed
1.5L/50fl.oz. Water
3 Potatoes, peeled and diced
1 x 275g/13oz tin Sweet Corn Kernels, drained
240ml/8fl.oz. Milk
175g/6oz Mozzarella Cheese, cubed


1. Heat the oil in a large saucepan, add the onions, garlic, cumin and half of the coriander and fry until browned.

2. Add the chicken and fry for 5 minutes, stirring from time to time.

3. Add the water, season with salt and cook over a medium heat for 15 minutes.

4. Remove the chicken with a slotted spoon, shred it into very small pieces then return to the pan together with the potatoes, bring to the boil then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.

5. Add the corn and the remaining coriander and milk, mix well adding more salt if necessary. Bring back to simmering point.

6. Remove from the heat, add the cheese and serve immediately.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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