A silky texture corn soup with chicken, eggs and jalapenos.

This comfort bowl makes for a full lunch or dinner and is packed with nutrients.

Ingredients of chicken and corn soup

5 Gram onion, chopped
1 gram garlic, chopped
20 ml olive oil
200 gms canned corn
to taste salt
to taste crushed black pepper
5 ml jalapeno brine
20 gms butter
30 ml cream
1 chicken breast (sliced), grilled
1 Fried egg
100 ml water
1 slice toasted garlic bread
30 gms fennel pickle (optional, fresh fennel, cooked in salt, chili, sugar and vinegar)

How to make chicken and corn soup.

1.Saute onion and garlic in olive oil for 2 minutes.
2.Add canned corn and cook for 5 minutes.
3.Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender.
4.Heat it up again add cream and butter along with grilled chicken slices.Garnish with a fried egg.
5.Add fennel pickle (cooked in salt, chili, sugar and vinegar). Serve it in a pasta plate with a toasted garlic bread.

Key Ingredients: onion, garlic, olive oil, canned corn, salt, crushed black pepper, jalapeno brine, butter, cream, chicken breast (sliced), Fried egg, water, toasted garlic bread, fennel pickle (optional, fresh fennel, cooked in salt, chili, sugar and vinegar)

BK