Express creamy tapered chicken soup
- Total time
- 25 min
- servings
- 2 servings
- Dish type
- Other
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Prep
15 min
Cook
10 min
Total time
25 min
Ingredients
Ingredients
- 2 2 chicken whites
- 1 1 cans of peeled tomatoes
- 1 1 small cans of cooked red beans
- 50 g 50 g grated cheese
- 2 c. à soupe 2 tablespoons of thick cream
- 1 1 small boxes of maize
- 1 1 poultry broth
- 1 1 onions
- 1 gousse 1 clove of garlic
- 1 pincée 1 pinch of pepper
- 1 c. à café 1 teaspoons of turmeric
- 2 2 branches of fresh parsley
- olive oil
Method
- 1
Remove the coriander and chop the stems. Chop the onion and garlic clove. Sauté them in hot oil with parsley stems.
- 2
When tender, add the turmeric and chilli, let warm for a few moments and add the crumbled broth cube, crushed peeled tomatoes to the fork and 50-75 cl of water.
- 3
Add the chicken whites and bring gently to a boil and cook for 10 minutes.
- 4
After this time, remove chicken white and add corn and red beans. Simmer over low heat to heat well.
- 5
Meanwhile, put the chicken whites in a salad bowl and come scrape them with two forks or with a whip robot.
- 6
Reduce the liquid of the soup if necessary for a slightly thick texture, add the cream and stir and then add the cheese, the chicken frayed (do not stir too much to see the pieces as in the picture)
- 7
Add filling for aesthetic effect
Source : marmiton
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