Mexican Corn Soup
4 servings
60 minutes
Mexican corn soup is a bright and aromatic representative of Mexican cuisine, combining the sweetness of corn, tenderness of chicken fillet, and spiciness of chili pepper. Historically, this soup was inspired by the traditions of Mexico's indigenous peoples who used corn as a staple food. Its rich flavor unfolds thanks to butter, coconut milk, and spices, creating a creamy texture. The spicy pepper gives the dish a characteristic Mexican touch while fresh parsley adds a hint of freshness. This soup is perfect for both a warming dinner and an exotic culinary journey. It can be served with lime slices and crispy tortillas to enhance the original Mexican flavor.
1
Wash the chicken fillet, cover it with water. Put the pot on the fire and bring to a boil. Skim off the foam, add salt and half a peeled onion, reduce heat to medium and cook for 30 minutes. Strain the broth and cut the fillet into cubes.
- Chicken fillet: 3 pieces
- Onion: 2 pieces
- Salt: to taste
2
Chop the remaining onion and hot pepper (removing the seeds). Heat butter in a pan, sauté the onion and pepper for 2 minutes, then add corn with its juice and cook over medium heat for 7 minutes. After that, transfer the mixture to a blender and puree everything, adding a bit of broth if desired.
- Onion: 2 pieces
- Chili pepper: 0.5 piece
- Butter: 40 g
- Canned corn: 1 jar
3
Pour the puree into a clean pot, add 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 sprinkled with herbs.
- Coconut milk: 0.5 l
- Chicken fillet: 3 pieces
- Salt: to taste
- Parsley: 0.2 bunch