I love a good bowl of soup. I also enjoy trying out new recipes. A friend of mine sent me an unusual kinda soup. I thought it was really interesting because I hadn’t tasted anything like it before. It was spicy, had baked beans, spaghetti, chicken and it wasn’t too watery nor too creamy. I was intrigued, I had to try it!
The wonderful idea of this soup was that it didn’t need a long time to simmer away… The recipe used chakalaka soup – I guess that’s where the spiciness came from. A bit too spicy for my kid so I had to think of using another flavor of soup. I chose white onion soup but I am sure that any flavor would go with this soup.
1 piece chicken fillet, cubed
1/2 tsp crushed garlic
1 tin baked beans
1 packet soup
2 cups milk
2 cups water
10 sticks spaghetti, broken (optional)
1/2 cup frozen corn
1 chilli, deseeded (optional)
1/4 tsp chilli powder
1/2 tsp coriander fennel powder
Or 1/4 tsp coriander powder & 1/4 tsp fennel powder
Marinate the chicken fillet with all the spices and garlic. Add baked beans, spaghetti and 1 cup water. Leave to simmer until spaghetti is cooked. Add the corn, 1 cup milk and mix the soup powder with the other 1 cup of milk.
If the soup is too thick add a little more milk and water.
Simmer for a few minutes and its ready to serve!