Recipe: Shredded Chicken, Zucchini and Corn Soup
Recipe type: Soup
Cuisine: Fall favorites
Serves: 6 (1.5-cup) servings
  • 1 tablespoon canola oil
  • 2 boneless chicken breasts, fat removed
  • 1 medium onion, chopped
  • ½ teaspoon ground cumin
  • 4 cloves of garlic, minced finely
  • 1 4-ounce can of chopped green chilies
  • 1 14-ounce can of no-salt chopped tomatoes, with liquid
  • 2 cups of low sodium chicken broth
  • 1 medium zucchini, sliced in rounds, then cut in half again
  • 2 ears of fresh corn or 2 cups of frozen corn (not canned)
  • Ground pepper
  • Chopped cilantro and avocado, for garnish, optional
  1. Heat a large soup pot on medium and add oil to the hot pot, swirling to coat the pan.
  2. Lightly brown the chicken. Remove and set aside.
  3. Toss the onion in the cumin and add to the pan. Cook until lightly browned, about 10 minutes.
  4. Return the chicken to the pot, along with the garlic, chilies, tomatoes and chicken broth. Bring to a boil, reduce the heat, cover the pan and simmer for 10 minutes.
  5. Add the zucchini. Continue simmering until the chicken is cooked and the zucchini is tender, about 15 minutes.
  6. Cut the corn off the cob into a bowl to capture the creamy juices. Add the corn and liquid to the pot. Or, add the frozen corn. Cook for about 3 more minutes.
  7. Remove the chicken from the pot and shred or chop it. Return it to the pot.
  8. Season with freshly ground pepper.
  9. Garnish with cilantro and/or avocado.
Nutrition Information
Serving size: 1.5 cups Calories: 165 Fat: 3.7 grams Saturated fat: .7 grams Sodium: 252 milligrams Protein: 21.6 grams Cholesterol: 52.7 milligrams
Recipe by My Southern Health at