Chicken soup

1 pound boneless chicken
1 small onion
2 tablespoons minced red bell pepper
3 small potatoes
2 ears of natural corn
2 eggs
2 1/2 cups water
1 cup of milk cream
1 tablespoon of oil
Salt and pepper to taste
2 tablespoons chopped coriander
goat or mozzarella cheese diced (optional)

Makes 4 servings

Step 1

Cut the chicken into large cubes. Cut the onion and red bell pepper into small squares and slice the corn.

Step 2

In a pot, heat the oil and sauté the chicken with the onion and red bell pepper.

Step 3

Add the peeled and diced potatoes. Mix well, season with salt and pepper and add water. Cover and cook over medium heat until boiling.

Step 4

Lower the temperature and add the whole eggs (unbeaten) and the milk cream. Cook uncovered for 10 minutes, then turn off and serve.

At the time of serving, you can add finely chopped coriander leaves, pieces of cheese and serve it with toasted bread.

This is a soup with a creamy consistency and delicious taste.
It is an ideal recipe when the weather is cold.

I hope you like my recipe and try to make it at home!