MEXICAN CHICKEN SOUP

Prep Time : 10 mins

Cooking Time : 20 mins

Serve : 2

INGREDIENTS

Chopped onion  - 1

Chopped carrot  -  2

Sweet corn  -  1 tbsp

Garlic cloves  -  4

Chopped green chilly -  2

Chopped tomato  -  2

Oregano  -  1 tsp

Kashmiri red chilly powder  - 1/2 tsp

Cumin seeds powder  - 1/2 tsp

Chopped coriander leaves  - 1 tbsp

Chicken stock  -  4 cup

Lemon juice  -  1 tbsp

Salt  - to taste

Butter - 2 tbsp

METHOD

Heat butter in a pan.

Add garlic cloves,green chilly and onion and saute until pink.

Now add carrot ,tomato, sweet corn, kashmiri red chilly powder,cumin seeds powder and salt and mix well.

Cook for two mins and now add chicken stock and cook for ten mins

Add oregano and mix well.

Turn off the flame

Once cooled to make a paste and add lemon juice 

Garnish with coriander leaves.