Chicken, Bacon And Corn Soup

• 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)

1. 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.
2. 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.
3. 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.
4. Add the tomatoes, carrot juice, and stock to the pot, cover, and simmer for 15 mins.
5. Add the bacon, chicken, green beans, and sweetcorn and cook for another 5 mins.
6. Serve in 4 bowls with a dollop of sour cream, dusted with extra curry powder. Garnish with marjoram (if using).

rashers, olive oil, chicken breast, onion, curry, cartons, carrot juice, vegetable stock, green beans, sweetcorn, cream, marjoram

Taken from recipes-plus.com/api/v2.0/recipes/19316 (may not work)