Spicy Chicken Soup with Corn, Tomatoes and Lime Juice
by Editorial Staff
An invigorating dish for spicy lovers – the recipe uses hot peppers and garlic. Tomatoes and lime juice make this interesting chicken soup with bell pepper and corn pleasantly sour. If you are a fan of unusual dishes, try this recipe. I hope you will enjoy it!
Servings: 6
Ingredients
- Chicken legs – 800 g
- Canned tomatoes in their own juice – 400 g
- Bulgarian pepper – 100 g
- Corn (frozen or canned) – 200 g
- Onions – 150 g
- Lime – 80 g (1 pc.)
- Garlic – 2 cloves
- Fresh hot pepper (or canned) – 20 g (or to taste)
- Ground cumin (cumin) – 0.5 teaspoon
- Salt – 1 teaspoon (or to taste)
- Ground black pepper – 1/5 teaspoon (or to taste)
- Sugar – 1 teaspoon (or to taste)
- Dill greens – 20 g
- Vegetable oil – 2 tbsp
- Water – 1.5 l
Directions
- My chicken leg is very large. I cut it in two. Rinse the meat well and pat dry with a napkin.
Heat vegetable oil in a frying pan and fry the chicken until golden brown on both sides, for 5-6 minutes on each side. - Then transfer the fried meat to a soup pot (I have a volume of 4 liters).
- Peel the onion, rinse and cut into half rings. Place in the same pan where the meat was fried. Cook over medium heat for 3-4 minutes, stirring occasionally.
- Peel and rinse bell peppers. Cut into small cubes. I have pickled hot peppers and have already cut them into rings. If using fresh hot peppers, peel them and cut them into rings or small cubes. Add hot and bell peppers to the pan to the onion. Pour in ground cumin. Stir and cook for another 2-3 minutes.
- Place the fried vegetables in a saucepan with chicken meat.
- Grind the tomatoes in their own juice with an immersion blender together with the juice. Add to the pan with the rest of the ingredients. Pour corn there (I used frozen).
- Peel the garlic and lightly press down on the cloves with a knife. Rinse the lime and cut it in half. Squeeze out the juice. I got 30 ml. Add lime juice to the saucepan a little at a time so that the finished soup does not turn out to be too sour. Add salt.
- Boil water in any convenient way and pour into the pan so that the meat is 3-4 cm covered (I needed 1.5 liters of water). Put the saucepan on the fire, stir the contents and bring to a boil. Cook for 35-45 minutes, until the chicken, is done.
- When the chicken is cooked, place it on a plate and cool.
- Separate the chicken from the bones. Cut into small pieces of fiber and add to soup. Taste and season with black pepper and salt, if necessary. If the soup is very sour, correct by adding sugar. Bring to a boil. Cook for 2-3 minutes over low heat.
- Turn off heat and add chopped dill. Stir. Cover and leave for 8-10 minutes. Spicy chicken soup with corn, tomatoes, and lime juice is ready.
Enjoy your meal!
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