Mexican chicken soup

2

• Time for preparing

  Contents

  • • 0.0.1 30 min
    • 0.0.2 Simple dish
    • 0.0.3 43.84kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  30 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  43.84kcal

• Rating

• Recipe

Delicious chicken soup with fresh sour notes can be cooked houses. Adjust the amount of pepper to your liking, as Mexican cuisine is spicy, but if you do not gravitate to spicy dishes or the children will eat soup, then make it without hot pepper.

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Ingredients

0/13 ingredients

• Onion-1 pc.
• 4 Tomatoes
• Lime 2 pcs.
• Chicken broth-2 l.
• Breast fillet-400 gr.
• Corn-2 cans.
• Oregano – 1 tsp
• Coriander-1/2 tsp
• 6 cloves of garlic
• Cilantro-1 bunch
• Corn oil-2 tbsp. l
• Salt to taste
• Chili pepper to taste

30 мин30 мин 43.84

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Steps

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1. Put the broth to warm up and leave on slow boil.

2. For tomatoes, cut the skin with a cross and dip in boiling water for 3 minutes. Pull out and lower in ice water for 3 minutes. Remove from peel tomatoes and chop them.

3. Onions need to be diced and warmed in preheated corn oil for 2-3 minutes.

4. Put tomatoes onion and stew, stirring a couple of minutes.

5. Put the frying in the broth.

6. Wash the limes, wipe dry, roll on the table with effort, pressing them to the surface to better stand out juice.

7. Add oregano, ground coriander.

8. Dice the chicken meat and dip into the broth. At the need to salt.

9. Lay out the corn.

10. Cook soup for 10 minutes over low heat.

11. 2 minutes before ready to squeeze lime juice into the soup, watching so that no seeds fall. Put finely chopped in the soup cilantro.

12. Serve sprinkled with finely chopped chili.

Keywords:

• corn