For art // Mixers & Blenders

Mexican corn soup

  • chicken fillets - 2 pieces
  • bulbs - 2 pieces
  • small pod of red pepper chili - 0.25 Stucki
  • vegetable oil - 3 tbsp.spoon
  • canned corn - 250 grams
  • milk - 0.5 liters
  • small bunch of dill - 1 Each
  • salt - 1 Thing (to taste)

Chicken fillet wash, pour a small amount of water sothat it only covers it.Put the pan on the fire, bring to a boil.Remove the foam with a slotted spoon.Add salt and purified 1 onion cut in half, reduce the heat to medium and cook for 30 minutes.Broth, fillet cut into cubes.The remaining onion and hot pepper (removing the seeds from it) cut.Preheat a frying pan 2 tbsp.l.vegetable oil, fry the onion and pepper.2 min., Then add the corn, along with juice and cook over medium heat for 7 minutes.2/3 mixture put in a blender.Add a little broth Grind all mashed.Pour the puree into a clean saucepan, pour the milk and bring to a boil.Add remaining broth, vegetables and chicken.Season with salt and 1 tbsp.l.oil mix.Dill wash, dry and finely chop Post so

up to the table sprinkled with dill.

Servings: 3-4