Mexican Corn Soup

	Thoroughly rinse the chicken fillet, covering it with a small amount of water so that the water just covers the meat. Place the pot on the heat and bring to a boil, skimming off the foam with a slotted spoon. After that, add salt and one peeled onion cut in half. Reduce the heat to medium and cook for 30 minutes. Strain the broth and cut the chicken into cubes.
	Dice the remaining onion and the chili pepper (remove seeds beforehand) into small pieces. In a pan, heat 2 tablespoons of vegetable oil and sauté the onion and pepper for 2 minutes. Then add the corn along with its juice, and cook over medium heat for 7 minutes. Transfer 2/3 of the prepared mixture to a blender, pour in some broth, and blend to a puree.
	Pour the resulting puree into a clean pot, add milk, and bring to a boil. Then pour in the remaining broth, add the vegetables and chicken pieces. Season with salt and 1 tablespoon of oil, and mix thoroughly. Rinse the dill well, dry it, and chop finely. Serve the soup topped with dill.