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
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. For more of spicy kick, stir in some chili powder or crushed red pepper.


Olive oil

½ tsp

Canned low-sodium chicken broth

14½ fl oz

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, diced

Frozen corn kernels

½ cup(s), thawed or fresh

Plum tomato(es)

1 medium, diced


2 Tbsp, chopped

Fresh lime(s)

2 wedge(s)


  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