Almost all the main ingredients in this soup cooked in the style of Texan-Mexican cuisine, are used in finished or canned form, which significantly reduces time cooking. However, the dish is very rich and spicy, as if they worked on it for more than one hour. Grilled chicken pieces, tomatoes with chili peppers, corn and spices make this soup rich and full of bright summer tastes of the southern dish. For sprinkle each serving before serving. crushed tortilla chips. Nutrition value per serving: (total 4) Calories 470, total fat 24 g., saturated fat 5 g., proteins 26 g., carbohydrates 57 g., fiber 7 g., cholesterol 42 mg., натрий 1316 мг., сахар 11 г. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 ears of corn peeled
- 2 tbsp. l olive oil
- 1 large pepper blanched, peeled from the stalk and seeds, thin sliced
- 1 onion, thinly sliced
- 1 tsp mixtures of spices with chili
- 4 tbsp. lightly salted chicken stock
- 1 can (280 gr.) Canned chopped tomatoes with chili peppers
- 1 can (425 gr.) Of khomini corn, washed
- 4 tbsp. shredded chicken grill (approximately 340 gr.)
- 1.5 tbsp. broken tortilla chips
- 2 green onions, finely chopped
Recipes with similar ingredients: grilled chicken, corn, tomatoes mashed, blanched pepper, chili seasoning, tortilla
Recipe preparation:
- Cut corn kernels from the cobs and transfer to a small a bowl. Walk the dull side of the knife on the cob to squeeze everything corn milk in a bowl (it will help thicken the soup).
- In a large saucepan or cauldron over moderate heat, heat olive oil. Add poblano, onion, 1/4 tsp. salt and a little ground black pepper; stir fry until vegetables brown for about 6 minutes. Add corn kernels and milk. Add a mixture of spices with chili and fry until soft, about 1 minutes.
- Stir in chicken broth, 3 tbsp. water, tomatoes, homini, chicken, 1/4 tsp salt and a little ground black pepper. Cover and bring to a boil, then reduce heat and simmer, without covering lid until the broth evaporates a little and the vegetables become soft, about 5 minutes. Salt and pepper to taste.
- Pour the soup into plates. Sprinkle with tortilla chips and green onions.
