Corn Chicken Soup

Cook Time 1

Servings 8 portions

Peel carrots and dice it to smaller cubes. Put it in a big pot with olive oil and cook for a few minutes. Slice chicken to ribs and add it to the pot. Cook on low heat and stir.
Take your corn, drain it and blend it with some water (add just enough water so it will be easy to process). You can leave it in chunks or blend it smoothly, as you wish.
Add spices to the pot (chili and salt to taste, nutmeg, sweet paprika), you can make it as spicy as you wish. I usually go for low to medium. Crush or chop the garlic and also add it, then blended corn goes in. Also add the milk then stir in cooking cream. Cook on low heat for up to 40 minutes, so the soup thickens and meat and carrot is tender.
Make sure to stir it a lot or it will stick to the bottom and burn. When done, stir in grated cheese. Chop up spring onion and serve it on top with crushed tortilla chips. You can also garnish with some additional toppings.