Spicy chicken and corn soup on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/ostryj-sup-s-kuricej-i-kukuruzoj/Notes on ingredients:

      Chicken and broth. This recipe features ready-made chicken broth and boiled chicken drumsticks, which can be replaced with leftovers from yesterday's roasted chicken, for example. Another protein option is turkey.

      If you don't have ready-made broth on hand, you can make it yourself (along with the drumsticks). For example, using the recipe from here.

      Onion. You need regular onion here.

      Celery. Stalk (petiole) celery is used here, and it serves as an aromatic ingredient. If you don't like celery, just omit it.

      You can replace it with root celery – in that case, take 100 g of peeled root.

      Sweet pepper. You can use peppers of any color, but remember that red is usually sweeter.

      Corn. You can use canned, frozen, or fresh corn cut from the cob. The order of adding will be the same for all options.

      Condensed milk. It can be replaced with drinking cream with 10% fat content. Another option is coconut milk. It will change the taste of the soup, but it will still be great.

      Hot pepper. The recipe uses pepper in two forms: pickled jalapeño and chili powder. The first can be replaced with fresh hot pepper, and for the second, chili flakes will work – you will need about 1/3 tsp.

      Cumin. This spice will give the soup that Mexican note. Don't neglect it; it's important.

      Now let's move on to cooking.

      Finely chop the onion, cut the carrot and pepper into small cubes, and slice the celery crosswise. Mince the garlic and jalapeño chili.

      Remove the chicken meat from the bones and discard the skin. Cut the chicken into small pieces.

      In a pot, heat 2 tbsp of vegetable oil. Add the onion and celery, sautéing for 2-3 minutes, stirring.

      Add the garlic, cumin, and chili. Sauté for half a minute. Add the pepper and carrot, and sauté for another 3 minutes.

      Pour in the broth. Add salt.

      Bring to a boil and simmer on low heat until the carrot is tender, about 20 minutes. Add the condensed milk, corn, and chicken meat.

      Cook for another 5 minutes. Season with lemon juice and turn off the heat.

      Enjoy your meal!



       This recipe for spicy soup with chicken and corn has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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