Spicy Chicken Soup with Cream, Corn, and Beans

Prepare all necessary ingredients. Drain the liquid from the beans and corn.

Wash the onion without peeling it, then pat it dry. Peel the carrot.

Cut the carrot crosswise into 2 parts. Set aside one half of the carrot for sautéing. Cut the second half lengthwise into 2 more parts. Also cut the onion into 2 halves.

Heat a pan (without oil) and place the two carrot pieces and half an onion in it. Set a strong flame and brown the onion on one side, and the carrots on both sides for 1-2 minutes (until grill marks appear).

Place the chicken meat, browned onion, and carrot into a pot. Pour in 1.25 liters of water and add a little salt.

Bring the water to a boil, skim off any foam. Cover the pot and immediately reduce the heat to minimum.

Cook the chicken over low heat for 40-50 minutes, until done.

After this, remove the chicken meat, separate it from the bones, and cut into small pieces. Strain the broth.

Peel the remaining half of the onion and cut into small cubes. Dice the remaining carrot into small cubes. Peel and finely chop the garlic. Cut 3 rings from the chili pepper (you can use less or more, adjust to your taste).

Heat vegetable and butter oils in a pan and sauté the onion, carrot, and garlic for 3-5 minutes, until golden.

Then add tomato paste and chili pepper (ground and dried) to the pan.

Stir and sauté for another 1 minute.

Add beans and corn to the pot.

Also add the sautéed vegetables to the pot.

Pour the strained broth over the contents of the pot and simmer gently for 5 minutes. Add salt to taste.

Then add the cream.

Add the chicken meat to the pot.

Cook the soup for another 2 minutes. Finely chop the parsley. Add half of the herbs to the pot.

Stir and turn off the heat. Cover the pot and let the soup sit for 15 minutes.

Ladle the ready soup into individual bowls and sprinkle with the remaining parsley.

Enjoy your meal!