Cooking description:
This cool, easy-to-make soup is a great first course for the whole family. Canned corn can be safely called its zest, so I definitely recommend using it in the recipe. The basis for the soup can be either plain water or pre-cooked vegetable or chicken broth, for example. Before serving, you can make homemade crackers, which perfectly complement the soup. You can also supplement it with fresh herbs and sour cream, for example.
Purpose: For lunch
Main Ingredient: Vegetables / Tomato
Dish: Soups
Cuisine geography: American
Ingredients:
- Chicken fillet - 300 Grams
- Onion - 1 Piece
- Sweet pepper - 1 Piece
- Garlic - 2 Cloves
- Canned Corn - 300 Grams
- Tomato sauce - 250 Grams
- Salt, pepper, paprika - To taste
- Croutons - To taste (optional)
- Greens - To taste
- Vegetable oil - 2 Tbsp. spoons
Servings: 4
How to make "Chicken Tomato Soup"
1. First, peel the onion and cut it into small cubes. Heat vegetable oil in a frying pan, put onion and fry over medium heat until transparent.
2. Wash the chicken fillet, dry and cut into medium pieces. Peel the pepper, chop it. Place in a skillet with onions and fry for 5 minutes.
3. Add tomato sauce, stir gently. Place the canned corn in a skillet, and after a couple of minutes, you can remove it from the heat. Simultaneously bring water or broth to a boil in a saucepan.
4. Place the vegetables and chicken in the broth. After boiling, season with salt and pepper to taste, add paprika and other spices if desired.
5. After 10-12 minutes simmering over low heat, under a lid, add the garlic, finely chopping or passing through a press. After a couple of minutes, remove from heat and leave for another 15 minutes to infuse the soup.
6. And then you can serve it to the table, supplementing with herbs, crackers at will. Enjoy your meal!