Ingredients (4 servings)
4 cups (1 litre) water or Chicken stock
2 (about 500g) chicken breast fillets
1 cup corn
2 teaspoons olive oil
1 green capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1 lime, thinly sliced
2 tablespoons lime juice, extra
1 cup coriander leaves
4 green onions, thinly sliced
100g Feta, crumbled
Place water and chicken in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender. Remove from heat. Drain chicken, reserving cooking liquid. Coarsely shred the chicken and set aside.
Heat oil in a saucepan over medium heat. Add corn and capsicum and cook, stirring, for 2 minutes or until capsicum is tender. Add tomato, cumin and oregano. Cook, stirring, for 2 minutes or until tomato softens. Add chicken, stock, lime slices and juice; bring to a simmer. Taste and season with salt and pepper.
Ladle the soup among serving bowls. Sprinkle with coriander, green onions and feta. Serve immediately.