Step-by-step instructions for making a spicy and at the same time sweet milk soup with chicken and corn.
Milk soup of Mexican cuisine will delight gourmets with an unusual, at the same time spicy and sweet taste.
- Caloric content per 100 g - 58 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Chicken - 1 breast or leg
- Onions - 1 large or 2 medium
- Milk - 0.5 l
- Corn - 300 g
- Chili pepper - 0.5 pcs.
- Vegetable oil - 2 tablespoons
- Salt, dill greens
Cooking sweet and savory milk soup with chicken and corn
- Wash the chicken leg or breast, cut into pieces. Cook the broth in 2 liters of water as usual: remove the foam, season with salt. Remove the meat from the broth, when ready, then strain the broth. When cool, remove the meat from the bones and cut into pieces.
- Finely chop the onion. Heat vegetable oil in a frying pan and add onion. Chop the chili very finely and add it to the onion. When the onions are salvaged, add the corn to the skillet. It is better to take a fresh ear of milky ripeness and peel off the grains. You can take canned corn or frozen.
- Place the fried onions, peppers and corn in a saucepan, pour the milk over the ingredients and bring to a boil. Then put the chopped meat in a saucepan, pour in the chicken broth. Let the soup boil, add salt if necessary. Sprinkle soup, poured into bowls, with chopped dill.
