Mexican corn soup
Description
Hearty and aromatic soup. Recipe for preparing Mexican soup. Ladle into bowls and serve.
Instructions
- 1
Step 1
Wash the chicken fillet and cover it with a small amount of water, just enough to submerge it. Place the pot on the stove and bring to a boil. Skim off the foam with a skimmer. Add salt and one peeled onion cut in half. Reduce the heat to medium and simmer for 30 minutes. Strain the broth and cut the chicken fillet into cubes.
- 2
Step 2
Chop the remaining onion and hot pepper (removing the seeds). Heat 2 tbsp of vegetable oil in a pan, sauté the onion with the pepper for 2 minutes, then add the corn with its juice and cook over medium heat for 7 minutes. Transfer 2/3 of the mixture to a blender, add a little broth, and blend until smooth.
- 3
Step 3
Pour the puree into a clean saucepan, add the milk, and bring to a boil. Add the remaining broth, vegetables, and chicken pieces. Season with salt and 1 tablespoon of butter, then mix well. Wash dill, dry it, and finely chop. Serve the soup, sprinkling it with dill.