Mexican Corn Soup
by Editorial Staff
Mexican soup recipe.
Cook: 50 mins
Servings: 3-4
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)
Directions
- 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.
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