Photo of Chicken Soup with Quinoa, Corn, & Zucchini by WW

Chicken Soup with Quinoa, Corn, & Zucchini

1 - 4
PersonalPoints™ per serving
Total Time
32 min
Prep
12 min
Cook
20 min
Serves
2
Difficulty
Easy
Brimming with colourful veggies, this bright-tasting southwestern-inspired soup for two takes less than 30 minutes to prepare from start to finish. The frozen corn and cooked chicken give it a jumpstart while toasting the cumin in this skillet makes it taste like it’s simmered all day. For more of spicy kick, stir in some chili powder or crushed red pepper.

Ingredients

Olive oil

½ tsp(s)

Canned low-sodium chicken broth

14½ fl oz

Uncooked onion(s)

¼ cup(s), chopped

Garlic clove(s)

1 clove(s), large, minced

Ground cumin

½ tsp(s)

Uncooked quinoa

3 tbsp(s), rinsed

Uncooked zucchini

1 small, diced (about 2 cups)

Uncooked boneless skinless chicken breast(s)

3 oz, diced

Frozen corn kernels

½ cup(s), thawed or frozen

Plum tomato(es)

1 medium, diced

Cilantro

2 tbsp(s), chopped

Fresh lime(s)

¼ item(s), cut into 2 wedges

Instructions

  1. 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.
  2. 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.
  3. Remove from heat and stir in tomato and cilantro. Serve with lime wedges.
  4. Serving size: about 1¾ cups