Hearty chilli corn and bacon soup

This hearty recipe uses canned sweet potato and pumpkin soup stirred through with chicken stock and flavour-packed vegetables for an easy yet oh-so-filling family dinner idea. It's the perfect winter warmer.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Hearty chilli corn and bacon soup
  • 2 tablespoon olive oil
  • 200 gram packet streaky bacon, thinly sliced
  • 1/2 bunch coriander
  • 270 gram jar chargrilled capsicums, drained, diced
  • 1 red onion, diced
  • 2 clove garlic, crushed
  • 35 gram sachet chilli spice mix
  • 1 tablespoon smoked paprika
  • 3 cup chicken stock
  • 505 gram can sweet potato and pumpkin soup
  • 400 gram can corn kernels, drained
  • 400 gram can black beans, rinsed, drained
  • sour cream, sliced avocado, toasted baguette, to serve


Hearty chilli corn and bacon soup
  • 1
    In a large heavy-based saucepan, heat oil on medium. Add bacon and cook for 6-8 minutes, stirring until crispy and golden. Remove using slotted spoon, reserving fat in pan. Drain on paper towel.
  • 2
    Separate coriander leaves and stems. Finely chop stems, reserve leaves. Add stems, capsicum, onion, garlic, spice mix and paprika to same pan. Cook, stirring, for 4-5 minutes until softened.
  • 3
    Add stock, soup, corn and beans. Simmer for 10-15 minutes. Season to taste.
  • 4
    Serve topped with sour cream, sliced avocado, reserved bacon and coriander leaves. Accompany with toasted baguette.


For a milder soup, use only half the spice mix and paprika.

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