Serves: 4 people Difficulty ': Easy Preparation time: 45 minutes INGREDIENTS 2 tablespoons extra virgin olive oil 340g. of turkey breast 1 red onion (medium, finely chopped) 1 tablespoon flour 1.5 lt. 500ml chicken stock. tomato juice 420gr. corn, canned chilies 2 (finely chopped) 1 tablespoon coriander PROCEEDINGS -------------------------- Peel the onion and chop finely.
Heat half 'of the oil in a large saucepan, brown the turkey, drain and let it cool, cut into small pieces. Heat the chicken broth. In the same pan, heat the remaining oil and fry the onion until 'not be' tender. Add the flour and stir until the mixture has' thickened. Gradually pour the broth and tomato juice and simmer for about 20 minutes, until the soup will be 'thickened.
Combine the turkey, corn drained from its preserving liquid and finely chopped chillies. Stir and remove from heat. When serving, garnish with coriander. TIP If you do not like turkey you can substitute with chicken. 
Heat half 'of the oil in a large saucepan, brown the turkey, drain and let it cool, cut into small pieces. Heat the chicken broth. In the same pan, heat the remaining oil and fry the onion until 'not be' tender. Add the flour and stir until the mixture has' thickened. Gradually pour the broth and tomato juice and simmer for about 20 minutes, until the soup will be 'thickened.
Combine the turkey, corn drained from its preserving liquid and finely chopped chillies. Stir and remove from heat. When serving, garnish with coriander. TIP If you do not like turkey you can substitute with chicken.
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