Smoky Mexican-Style Chicken Soup

• Meanwhile, slice the onion into half rings.
• Heat the olive oil in a soup pot over medium-high heat and fry the onion for 1 - 2 minutes.
• Prepare the stock in the meantime.

• To the soup pot, add the pulled chicken, the passata, the smoked paprika, the white wine vinegar, the Mexican-style spices* and the stock. Bring to a boil and allow to simmer until serving.
• Drain the corn and finely chop the coriander.
• Shortly before serving, turn off the heat. Stir in the corn and half of the sour cream, then season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.