Ingredients

• 2 individual chicken breasts
• 2 tablespoons wheat flour
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 onion
• 2 cloves garlic
• 1 tablespoon clarified butter
• 1/2 chili pepper
• 2 medium tomatoes (out of season 1/2 cup tomato puree or 3 canned tomatoes)
• 2 ears of corn (out of season 1 can of corn)
• 1 and 1/4 liters poultry broth (stock)
• fresh cilantro (1/2 cup leaves)

Preparation

1. Clean the chicken breasts of membranes and bones, then cut into small pieces. Season with salt, roll in a mixture of flour, turmeric and chili powder. Set aside.
2. Bring the broth to a boil in a medium pot and keep it on minimum heat covered. Clean the corn from outer leaves, then cut the kernels off with a knife, discard the cob (drain canned corn through a sieve and rinse with water).
3. Scald the tomatoes, peel, remove the seed cavity, remove seeds and blend the flesh (blend canned tomatoes). Chop the onion into cubes.
4. Heat a large and deep pan, add butter, onion and chili pepper. Fry on moderate heat for about 4 minutes until onion is translucent, towards the end add finely chopped garlic.
5. Increase heat, add chicken breasts and brown for about 1 and 1/2 minutes. Then add corn and tomatoes, fry together for a minute. Pour 1 cup of hot broth and bring to a boil. Simmer for about 3 minutes.
6. Transfer the contents of the pan to the rest of hot broth in the pot and bring to a boil on higher heat. Simmer for 2 minutes. Ladle 1 cup of soup (without chicken) and blend it - however this is not necessary. Pour back into the rest of the soup, bring to a boil.
7. Simmer for about 1 - 2 more minutes, then add chopped cilantro and stir.