Mexican corn soup by Anam's Culinary Cruise

Written recipe:
Ingredients:
Chicken breast piece chopped in squares 2 to 3
Corn three-quarter can
Chicken stock 3 cups( more if you want to increase the quantity)
Flour 3 Tbsp
Vinegar 3 Tbsp
Onion chopped 1
Garlic chopped 1 bulb
Crushed black pepper
Salt 2 tsp or to taste
Sugar 2 Tbsp
Red kidney beans boiled for garnishing
Beetroot leaves (chopped) for garnishing (optional)
Red radish leaves for garnishing
Red chilies for garnishing
Green chili (in vinegar) for garnishing
Butter 2 Tbsp
Lemon sliced 2
Method:
1. Marinate chopped chicken in little salt for about 15 minutes.
2. Heat butter in a pan, add in chopped onions and garlic. Sauté it for some time.
3. Add in the chicken and cook it until it becomes tender.
4.Add in the corn and cook for little while.
5. Add in the flour, chicken stock, salt, sugar and vinegar. Cook until it reaches a thick consistency.
6. Garnish with beetroot/radish leaves, red kidney beans, corn, green and red chilies and sliced lemon. Sprinkle crushed black pepper.
7. Voila! Mexican Corn Soup is ready!!
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