Express creamy tapered chicken soup

Ingredients

For 2 servings

• •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. 1.Remove the coriander and chop the stems. Chop the onion and garlic clove. Sauté them in hot oil with parsley stems.
2. 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. 3.Add the chicken whites and bring gently to a boil and cook for 10 minutes.
4. 4.After this time, remove chicken white and add corn and red beans. Simmer over low heat to heat well.
5. 5.Meanwhile, put the chicken whites in a salad bowl and come scrape them with two forks or with a whip robot.
6. 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. 7.Add filling for aesthetic effect