Chicken, Bacon And Corn Soup - cooking recipe

Ingredients

4 None rashers streaky bacon
2 tbsp olive oil
400 g diced chicken breast
1 None onion, peeled and chopped
2 tbsp curry powder, plus extra for dusting
2 x 400 g cartons chopped tomatoes
300 ml carrot juice
150 ml vegetable stock
350 g green beans, trimmed and halved
200 g can sweetcorn, drained
4 tbsp soured cream
None None marjoram, to garnish (optional)

Preparation

Heat a non-stick pan, add the bacon, and cook for 2-3 mins on each side until crispy. Remove from the pan. Set aside until cool enough to handle, then cut into pieces.
Heat 1 tbsp of oil in the same pan, add the chicken and cook for 5-6 mins until golden on all sides and cooked through. Set aside.
Heat the remaining oil in a pot, add the onion and cook, stirring, for 3-5 mins until softened. Sprinkle over the curry powder and cook for 1 more min.
Add the tomatoes, carrot juice, and stock to the pot, cover, and simmer for 15 mins.
Add the bacon, chicken, green beans, and sweetcorn and cook for another 5 mins.
Serve in 4 bowls with a dollop of sour cream, dusted with extra curry powder. Garnish with marjoram (if using).