Mexican Corn Soup

by Editorial Staff

Mexican soup recipe.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Soup
Servings (Default: 3)

Ingredients

Chicken fillets – 2 Pieces
Bulbs – 2 Pieces
Small pod of red chili pepper – 0.25 Pieces
Vegetable oil – 3 tbsp
Canned Corn – 250 Grams
Milk – 0.5 L
A small bunch of dill – 1 Piece
Salt – 1 Piece (to taste)

Instructions

Wash the chicken fillet, add a little water so that it only covers it. Put the saucepan on the fire, bring to a boil. Remove foam with a slotted spoon. salt, add 1 onion, peeled and cut in half, reduce heat to medium and cook for 30 minutes. Strain the broth, cut the fillet into cubes.
Chop the remaining onion and hot pepper (removing the seeds from it). Heat 2 tablespoon in a frying pan. l. vegetable oil, fry the onion and pepper. 2 minutes, then add the corn and juice and cook over medium heat for 7 minutes. Put 2/3 of the mixture in a blender. Add a little broth Mash everything into a puree.
Pour the puree into a clean saucepan, add milk and bring to a boil. Add remaining stock, vegetables and chicken pieces. Season with salt and 1 tbsp oil, mix. Wash the dill, dry and chop finely. Serve the soup to the table, sprinkle with dill.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.