Mashed corn soup with Mexican chicken

Step-by-step cooking

1. Step 1:

   

   In this recipe I will try to tell you in detail how to cook mashed corn soup with Mexican chicken? To begin with, pour cold water into a saucepan of a suitable volume and put the washed chicken fillet into it. We make a medium fire. During boiling, remove the foam formed on the surface. Put the onion head, peeled and cut into 2 halves, into the water, add salt. Turn down the heat and cook the chicken meat until tender.

2. Step 2:

   

   Take out the finished breast, let it cool and cut into cubes. Strain the broth through a fine strainer and do not return it to the pan yet.

3. Step 3:

   

   For the next stage of cooking soup, I advise you to wear gloves. The chili pepper is washed under a running stream of water, cleaned of seeds and crushed. The unused onion is cleaned and finely chopped. Fry the onion and pepper in a frying pan with heated vegetable oil - 2 tablespoons of odorless oil will be added.

4. Step 4:

   

   Then add the canned corn together with the juice to the frying pan, mix and simmer all together over medium heat for 7 minutes.

6. Step 5:

   

   Divide the finished mixture into three equal parts. Grind two thirds of the mixture in a blender to a puree-like consistency.

7. Step 6:

   

   Next, pour the corn puree into the pan where the broth was cooked, and pour the milk. The resulting mixture is brought to a boil over moderate heat while stirring so that nothing burns.

8. Step 7:

   

   Put the strained chicken broth into the pan, add the remaining onion-corn mixture and pieces of chicken meat, pour in one tablespoon of vegetable oil. Bring the soup to a boil, taste for salt and, if necessary, add salt. You can also add spices, such as seasoning for soup, which will make the dish as fragrant as possible and give it an additional taste. At the end, add chopped dill or other herbs to the dish.