Mexican corn soup

Mexican corn soup

Ingredients

• 1 chicken breast or leg
• 1.5 l. water
• 2 tbsp flour
• 1 tsp turmeric
• salt
• 0.5 tsp ground red pepper
• 1 bulb
• 2 garlic cloves
• 1 tbsp ghee
• chili pepper to taste
• 2 tomatoes or
• 0.5 st. tomato paste
• 1 can canned corn (or 450g frozen or fresh)
• greenery

Directions

1. Boil chicken broth. Remove meat and cut into pieces.
2. Combine flour and turmeric and stir.
3. Finely chop the onion and fry in melted butter until soft. At the end, add finely chopped garlic.
4. Sprinkle the onion with the flour and curry mixture and stir.
5. Add tomato paste or tomato juice, pepper and mix.
6. Drain the liquid from the canned corn, and pour the corn into the pan, mix and simmer for 2 minutes. Then add one glass of broth, bring to a boil and simmer at a low temperature for 5 minutes.
7. Remove half of the resulting mass from the pan and puree with a blender.
8. Add the chicken pieces to the mixture remaining in the pan and simmer for 2-3 minutes.
9. Add both mixtures to the chicken broth, salt and mix. Bring to a boil and cook for 5 minutes.
10. Add greens to the finished soup and you can serve it on the table.
11. Bon appetit!