This soup warms well, with its cajun flavor and finely chopped chili. I have used pickled chili, but you can also use fresh or dried.
3 chicken fillets
2 peeled apples in cubes
2 finely chopped
3 tablespoons cajun spices
1 ts kajennepepper
1 finely chopped garlic
1 glass (or 2 cans) chopped tomatoes (preferably Mutti)
2 dl water
2 vegetable bouillon cubes
3 dl cream
3 finely chopped, pickled chilies
Sugar, salt and pepper
1 handful of finely chopped parsley or coriander
Fry chicken fillets, apples and onions in a little butter. Add cajun spices, cayenne pepper, garlic, chopped tomatoes (preferably Mutti), water, vegetable bouillon cubes, cream and pickled chili. Let it cook for 10 minutes. Season with sugar, salt and pepper. Stir in 1 handful of finely chopped parsley or coriander just before serving.
Served with good bread, crispy bacon and possibly. a blob of sour cream.