Mexican corn soup with chicken fillet.
Author:
Cooking Together
Servings: 4
Cooking time: 30 min
Mexican corn puree soup with grilled chicken fillet
Ingredients
| chicken broth 1 liter |
| canned corn 400 g |
| chicken fillet 200 g |
| eggs 2 pcs |
| onion 120 g |
| garlic 3 cloves |
| fresh chili pepper 1 pc |
| butter 30 g |
| vegetable oil 20 ml |
| TO TASTE: |
| salt |
| black pepper |
| curry |
| turmeric |
| smoked paprika |
| grill seasoning |
Instructions
Step 1
To the boiling broth, add the onion and garlic sauteed in butter, corn, lightly beaten eggs, bring to a boil and beat with a blender.
Step 2
Add the chopped chili pepper, curry, turmeric, salt and black pepper to the soup. Stir and bring back to the boil.
Step 3
Cut the chicken fillets into thin slices, season with grill spices and salt. Then fry on both sides until browned in vegetable oil.
Step 4
Serve the soup with grilled fillets and smoked paprika. Enjoy.
