Mexican soup with chicken

Ingredients:

100g chicken breast

1 can of corn

1 red pepper

1 onion

1 garlic clove

1 can of tomatoes

2 spoonfuls of flour

salt

pepper

sweet paprika

chili spice

turmeric

fresh corriander

olive oil

Instructions:

Dice the chicken breast. Coat it in a mixture of flour, sweet paprika and turmeric. Chop the onion, pepper and garlic. Drench the corn. Heat olive oil on a pan. Fry the chicken for 4 minutes. Add the garlic and onion, fry for 2 more minutes. Then add the pepper and after 2 minutes the tomatoes and corn. Season with salt, pepper and chili. Stew for about 10 minutes. Serve in a bowl and sprinkle with chopped corriander leaves.