Corn Cream Soup with Grilled Chicken Breast Chunks and Jalapeno
If you thought you had already consumed good corn cream soup, you didn't try this recipe. Very spicy, very cheesy and creamy!
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Ingredients
For The Soup
- 1 can sweetcorn (285g)
- 1 onion
- ½ cup cream
- ½ lemon or lime juice
- 1 clove garlic
- 2 cups water
- 3 tbsps grated cheddar cheese
- cayenne (to taste)
- salt and pepper (to taste)
For The Chicken Breast
- 1 chicken breast
- ½ cs cumin (coffee spoon)
- 1 clove garlic
- ½ cs cayenne (coffee spoon)
- 1 pinch cinnamon
- 2 tbsps oil
For The Serve
- 1 tbsp roasted corn
- 1 pinch parsley
- 1 tbsp grated cheddar cheese
- 1-2 slice jalapeno
Instructions
- Strain, rinse off the corn and let it drain, then pour into the sheet. Sprinkle corn kernels with oil, season with salt and pepper, then mix them. Put the sheet to the oven at 425 F (220 C) and roast until lightly browned.
- While corn kernels grill, heat a drizzle of oil in a large pot and put the diced chicken breast to it. Season with salt and pepper, then add the others spices ( cayenne, cumin, cinnamon and minced garlic) to it. Mix and roast it until lightly browned, then set it aside.
- Put the chopped onion with a drizzle of oil and cook until it opaque. Add whole garlic and mix them.
- Remove the corn from the oven and set aside 1 tbsp of corn from it for serve. Add the remaining corn to the onion. Then add water and cream then puree. Season with salt and cayenne, half a lemon juice.
- Finally, add the grated cheese and serve. Put the grilled corn, roasted chicken breast chunks, a slice of jalapeno on top of the soup. Garnish with a spoonful sour cream, a pinch of parsley, a slice of lime, tortilla chips and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.