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Chicken soup with corn and pumpkin

Vitamin-rich chicken soup with vegetables and spices. I want to say a few words about the cooking process. You can bake pepper both in the oven and on the stove, putting a divider on the fire, and pepper on it. I prefer the second way, it's faster this way. And then put it in a saucepan, close the lid and leave the pepper to cool. After such a process, the skin easily departs from the pepper. And then next time I will fry chicken breasts directly in a saucepan and add broth and other ingredients here. And instead of fresh oregano (I didn't find it in stores), I added fresh cilantro. There are some vegetables that I didn't even pay attention to when I was young. But, having gone far beyond the Balzac age, a woman willy-nilly stops and thinks about many things, including healthy nutrition. And it turns out that you undeservedly neglected such a respected vegetable as pumpkin – such a low-calorie and fiber-rich vegetable, which together contains a huge amount of vitamins and trace elements. Well, having discovered such a treasure, it would be, to put it mildly, ridiculous, and roughly speaking, stupid not to use such a kind vegetable as a beautiful pumpkin. Well, since I am a supporter of not only healthy, but also delicious food, I offer you a Peruvian chicken soup with pumpkin.
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Chicken soup with corn and pumpkin
Chicken soup with corn and pumpkin
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 7 g
Fats 18 % 3 g
Carbohydrates 41 % 7 g
76 kcal
GI: 29 / 43 / 29

Step-by-step cooking

Cooking time: 1 h 10 min

  1. Step 1:

    Step 1.

    Ingredients.

  2. Step 2:

    Step 2.

    Bake the peppers.

  3. Step 3:

    Step 3.

    Baked peppers...

  4. Step 4:

    Step 4.

    ... put it in a saucepan.

  5. Step 5:

    Step 5.

    Slice the breasts.

  6. Step 6:

    Step 6.

    Put in a frying pan.

  7. Step 7:

    Step 7.

    Fry.

  8. Step 8:

    Step 8.

    Peel the pumpkin.

  9. Step 9:

    Step 9.

    Slice the pumpkin...

  10. Step 10:

    Step 10.

    ... and onion cubes.

  12. Step 11:

    Step 11.

    Put in a frying pan.

  13. Step 12:

    Step 12.

    Add spices.

  14. Step 13:

    Step 13.

    All spices ;)

  15. Step 14:

    Step 14.

    Peel and chop the pepper.

  16. Step 15:

    Step 15.

    Add to the pan...

  17. Step 16:

    Step 16.

    ... corn and pepper,..

  18. Step 17:

    Step 17.

    ... broth and hot pepper.

  19. Step 18:

    Step 18.

    Transfer to a saucepan.

  20. Step 19:

    Step 19.

    Cook until tender.

Bake the pepper, peel and cut into strips. Put it off for a while.
Heat olive oil in a frying pan, add diced chicken breast and fry over medium heat until golden brown. Transfer the fried breasts to another saucepan, and put the diced pumpkin and onion in the pan. Fry for 5-6 minutes. Add flour, cumin, paprika, chili, black pepper, salt and stir fry for 1-2 minutes.
Add corn, stir and transfer to a large saucepan, Put fried breasts, baked pepper, broth and oregano in a saucepan with pumpkin. Boil the soup over low heat for 30 minutes. Serve after 40-50 minutes.
Well, what can I say after cooking and tasting for the first time Peruvian soup with pumpkin and chicken. I respected myself, because a self-respecting person should eat Peruvian soup with pumpkin and chicken at least once in his life.

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Cumin - 333   kcal/100g
  • Hot capsicum - 40   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Olive oil - 913   kcal/100g
  • Canned sweet corn - 79   kcal/100g
  • Ground hot pepper - 21   kcal/100g
  • Paprika - 289   kcal/100g
  • Chicken breast - 113   kcal/100g
  • Rosemary fresh - 131   kcal/100g

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