Chicken Soup with Quinoa, Corn & Zucchini
2
Points®
Total time: 32 min • Prep: 12 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Olive oil
½ tsp
Canned low-sodium chicken broth
14½ fl oz
Onion
¼ cup(s), chopped, diced
Garlic
1 small clove(s), minced
Ground cumin
½ tsp
Uncooked quinoa
3 Tbsp, rinsed
Uncooked zucchini
1 small, diced (about 2 cups)
Uncooked skinless boneless chicken breast
3 oz, diced
Frozen corn
½ cup(s), thawed or fresh
Plum tomato
1 medium, diced
Cilantro
2 Tbsp, chopped
Lime
2 wedge(s)
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
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