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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