Quick, easy, weeknight meal.
Leftovers are great for lunch the next day.
2 c cooked, shredded chicken
1 onion, chopped
2 cloves garlic, minced
4 zucchinis, chopped
1 small can rotel tomatoes, drained
1 11 oz. can shoe peg corn, drained
6 c chicken broth
2 t chili powder
2 t cumin
juice from 2 limes
s&p to taste
handful fresh cilantro
Drizzle bottom of soup pot with olive oil.
Heat over medium-high heat. Add onion and zucchini and sauté until tender, about 3 minutes.
Add garlic, chili powder, cumin, salt and pepper. Stir until fragrant.
Pour in broth, rotel, and corn. Bring to a boil.
Add shredded chicken, reduce heat to medium and simmer until chicken is heated through.
Add lime juice and fresh cilantro. Taste and adjust seasoning.
garnish ideas: crushed tortilla chips, avocado, cilantro, shredded cheese