This chicken soup has a pleasant tomato-garlic flavor and rich color. It combines snappy corn kernels and bouncy chicken pieces to the advantage. The taste may appear sweet due to the presence of corn.
It is necessary
- - paprika - 1 tsp;
- - salt - 1 tsp;
- - garlic - 2 cloves;
- - water or broth - 700 g;
- - corn - 1 can;
- - bell pepper - 150 g;
- - chicken fillet - 300 g;
- - tomato paste - 2 tablespoons;
- - tomato sauce - 100 g;
- - vegetable oil - 35 g;
- - medium bulbs - 2 pcs.
Instructions
Step 1
Prepare all food first. Cut the chicken into small cubes, chop the pepper into strips, the onion with a smaller sharp knife.
Step 2
Heat a skillet with vegetable oil and add the onions. Fry often, stirring occasionally, until the onion becomes transparent. It is not necessary to bring it to fry.
Step 3
Add tomato paste or sauce. Fry, stirring frequently, until the sour, cutting taste is gone, about 3 minutes.
Step 4
Add pepper and chicken. Fry the whole mass for 5 minutes. Add corn, paprika, pepper and salt. For a spicy taste, add Tabasco sauce or adjika. Hot red peppers are also suitable.
Step 5
Transfer the whole mixture to a saucepan. If fried in a saucepan, then you can not shift, but continue to cook the soup just like that, in a saucepan.
Step 6
Pour in the heated broth or boiling water. Put the saucepan over high heat, cover it with a lid.
Step 7
Reduce heat to low when soup boils. Cook in this state for about 15 minutes. Then turn off the heat and add finely chopped garlic to the soup. Let the tomato soup sit for 5 minutes and serve.
