Mexican Corn Soup
Soups • Mexican
Description
Mexican Corn Soup
Ingredients
- Onion 2 pieces
- Skin-On Chicken Breasts 3 pieces
- Mild Chili Spice ½ piece
- Canned Corn 1 can
- Coconut Milk 15 fl oz
- Butter 0 oz
- Salt to taste
- Parsley 0.2 bunches
Step-by-Step Guide
Step 1
Wash the chicken breast and cover it with water in a pot. Place the pot on the stove and bring to a boil. Skim off the foam, add salt, and half of the peeled onion. Reduce the heat to medium and cook for 30 minutes. Strain the broth and cut the chicken into cubes.
Step 2
Chop the remaining onion and the chili pepper (removing the seeds). Heat the butter in a skillet, sauté the onion and pepper for 2 minutes, then add the corn along with its juice and cook over medium heat for 7 minutes. After that, transfer the mixture to a blender and puree, adding a bit of broth if needed.
Step 3
Pour the puree into a clean pot, add the coconut milk, and bring to a boil. Add the remaining broth and pieces of chicken. Season with salt. Wash, dry, and finely chop the parsley. Serve the soup garnished with parsley.
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