Chicken soup with quinoa, corn, and zucchini

SmartPoints® value per serving
Total Time
32 min
12 min
20 min
Brimming with colorful 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. If you’d prefer to use a heartier whole grain that requires a longer cooking time, such as faro or brown rice, cook it separately and stir it into the soup during the last 5 minutes. For more of spicy kick, stir in some chili powder or crushed red pepper. Pair it with mixed greens salad drizzled with a lime vinaigrette to make an easy weeknight meal.


Olive oil

½ tsp

Reduced-sodium chicken broth

1 cup(s), 1(14 1/2-ounce) can

Uncooked onion(s)

¼ cup(s), diced

Garlic clove(s)

1 small clove(s), minced

Ground cumin

½ tsp

Uncooked quinoa

3 Tbsp, rinsed

Uncooked zucchini

1 small, diced (about 2 cups)

Uncooked boneless skinless chicken breast(s)

3 oz, (1 cutlet), diced

Frozen corn kernels

½ cup(s), thawed or fresh

Plum tomato(es)

1 medium, diced


2 Tbsp, chopped fresh

Fresh lime(s)

¼ item(s), cut into 2 wedges


  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. Per serving (about 1¾ cups)