Heat oil in a pan over high heat. Fry chicken meat until lightly browned both sides, for 2 minutes on each side. Take out chicken from the pan and set aside.
Put the onions and garlic to saucepan, and fry until golden brown. Add physalis, hot pepper and broth. Bring to boil, reduce heat, cover and simmer for 15 minutes.
Then pour in a blender and blend until smooth. Pour back to the saucepan and stir. If soup not enough hot, add cayenne pepper or hot sauce.
Cut chicken into thin slices, then divide into fibers and add to soup. Salt and pepper to taste.
Pour cooked soup in bowls. Put a spoon of sour cream into each bowl and garnish with cilantro leaves.
Ready in: 50 minutes.
Amount per serving - 171 Kcal