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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 255 |
| % Daily Value |
Total Fat 10g | 35% |
Cholesterol 49mg | |
Sodium 178mg | |
Total Carbohydrate 27.1g | 43% |
Dietary Fiber 4.4g | 7% |
Protein 18.1g | 28% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
35 min. |
45 min. |
4 |
255 |
Chicken, Corn, & Zucchini Soup
Like Louisiana's gumbo, this hearty Spanish Colonial soup is a meal in one bowl, a Gulf Coast tradition from Texas to Florida. Fresh corn makes all the difference, so try to use it whenever you can. Otherwise, frozen kernels (but not canned) are fine.
Ingredients:
1 tablespoon olive or canola oil |
4 chicken thighs, skin removed, trimmed of all fat |
1 small yellow onion, coarsely chopped |
½ teaspoon ground cumin, or more to taste |
2 garlic cloves, finely chopped |
One 4-ounce can chopped mild green chiles (optional) |
One 14½-ounce can no-salt-added diced tomatoes |
1 cup water |
2 small zucchini, sliced crosswise into thin rounds |
2 ears fresh corn (preferred) or 2 cups frozen corn kernels |
Freshly ground black pepper |
Chopped fresh parsley and/or cilantro sprigs for garnish |
Instructions:
1 | HEAT a large saucepan or soup pot on medium. Add the oil to the hot pot, swirling to coat the bottom evenly. |
2 | LIGHTLY BROWN the chicken; remove and set aside. Add the onion; sprinkle with the cumin; cook until the onion is tender and lightly browned, 5 to 10 minutes. |
3 | RETURN the chicken to the pot, along with the garlic, chiles (if using), tomatoes (with juice), and water. Bring just to a boil; reduce the heat, cover the pan, and simmer for 10 minutes. |
4 | ADD the zucchini. Continue simmering until the chicken is cooked and the zucchini is tender,
about 15 minutes.
|
5 | STAND each ear of corn on end in a large shallow bowl; slice downward to remove the kernels.
Scrape the cobs with the back of the knife to release the creamy juices. Add the corn to the pot;
cook just until crisp-tender, 2 or 3 minutes.
|
6 | SHRED the chicken meat and return it to the pot; discard the bones. Season the soup with black pepper.
Sprinkle each serving with chopped parsley and/or cilantro sprigs.
|