SOUP OF CORN, CHILI, AND CHICKEN
This soup is inspired by the Mexican tradition, and uses simple and few ingredients, but it is still flavorful.
4 servings:
olive oil
1 chicken breast, salted and peppered
1 onion, chopped
1 garlic clove, chopped
1 l/1 quart of chicken stock
2 tbsp tomato paste
1 red chili, chopped
1 can (about 200 g/6.6 oz) of corn
8 small quartered cocktail tomatoes
1 tbsp of parsley, chopped
salt and peppar to season
To a highly heated pan, pour in some olive oil and after a moment start browning the chicken fillet on both sides (just brown the surface, don't cook it!). Then remove it and let it chill so you can cut it into small dices. Move the pot to a lower heat, add some more oil and sauté the onion and garlic for 2 minutes. Add the hot stock to the pot along with tomato paste, chili, corn and chicken and cook until the chicken is ready (10 minutes is usually more than enough). When ready, season with salt and pepper, and throw in the tomatoes and parsley. Serve immediately.