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  • 1 tablespoon canola oil
  • 1 cup chopped onion (about 1 medium onion)
  • 3 cups coarsely chopped zucchini (about 2 medium zucchini)
  • 2 tablespoons chopped jalapeno pepper (1 pepper)
  • 1 1/2 teaspoons roasted ground cumin
  • 1 teaspoon chili powder
  • 2 cups corn kernels (4 ears)
  • 2 cups (8 ounces) shredded, cooked chicken breast
  • 2 cups chopped tomato (1 large tomato)
  • 4 cups vegetable or reduced-sodium chicken broth
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons lime juice
  • Chopped fresh cilantro


  1. Heat oil in Dutch oven or large pot over medium-high heat. Add onion, zucchini and jalapeno; cook, stirring occasionally, 6 minutes or until vegetables start to brown. Sprinkle with cumin and chili powder; toss to combine.
  2. Add corn, chicken, tomato, broth, salt and pepper. Cover and bring to a boil; reduce heat and simmer 10 minutes or until vegetables are tender. Stir in lime juice. Ladle into shallow soup bowls and garnish with cilantro. Makes 8 cups.
Recipe by Jean Kressy. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.  25 Dinners on a Diet

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The recipe was originally published as Chicken Soup with Corn and Roasted Cumin on

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