Chicken Soup with Quinoa, Corn, & Zucchini
Canned low-sodium chicken broth
14½ fl oz
1 large clove(s), minced
3 tbsp(s), rinsed
1 small, diced (about 2 cups)
Uncooked boneless skinless chicken breast(s)
3 oz, diced
½ cup(s), thawed or frozen
1 medium, diced
2 tbsp(s), chopped
¼ wedge(s), cut into 2 wedges
- Heat oil in small saucepan over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cumin. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add broth and bring to boil. Stir in quinoa. Reduce heat, cover, and simmer 5 minutes. Stir in zucchini, chicken, and corn. Simmer until quinoa and zucchini are tender and chicken is cooked through, about 5 minutes longer.
- Remove from heat and stir in tomato and cilantro. Serve with lime wedges.
- Serving size: about 1¾ cups