Cut the edges off the bread slices and flatten them with a rolling pin.

Place the flattened bread into oven-safe molds or muffin tins and bake at 180°C for 5 minutes.

Mix the instant soup with water until well combined.

Microwave the soup mixture for 1 minute (or 2 minutes if using cold water).

Pour the prepared soup into the baked bread cups.

Add chopped paprika and canned corn to the soup-filled bread cups.