- chicken fillets - 2 pieces
- bulbs - 2 pieces
- a small pod of red chili peppers - 0.25 pieces
- vegetable oil - 3 st. spoons
- canned corn - 250 Grams
- milk - 0.5 liters
- a small bunch of dill - 1 piece
- salt - 1 piece (to taste)
Chicken fillet wash, pour a small amount of water so that it only covers it. Put the pan on the fire, bring to a boil. Remove the foam with a noise. salt add 1 peeled and cut in half an onion, reduce the fire to medium and cook for 30 minutes. Broth the broth, cut the fillets into cubes. The remaining bulb and hot pepper (removing the seeds from it) cut. Preheat 2 tbsp in a frying pan; l. Vegetable oil, fry onion and pepper. 2 minutes, then add the corn along with the juice and cook over medium heat for 7 minutes. 2/3 mixture put in a blender. Add a little broth Shred everything in a mash. Pour the mashed potatoes into a clean pan, pour the milk and bring to a boil. Add the remaining broth, vegetables and chicken pieces. Season with salt and 1 st. l. oil, mix. Dill wash, dry and finely chopped. Put the soup to the table, sprinkled with dill.
Servings: 3-4