Mexican Chicken and Zucchini Soup

How to Store and Reheat Mexican Chicken and Zucchini Soup ?

Prep Time: ⏱️ 10 minutes
Cook Time: ⏱️ 30 minutes
Total Time: ⏱️ 40 minutes
Serves: 🍴 4

🛒 Ingredients:

• 🐓 Chicken Breasts: 2, cooked and shredded
• 🧅 Onion: 1 medium, diced
• 🧄 Garlic: 2 cloves, minced
• 🥒 Zucchini: 2 medium, sliced
• 🍅 Tomatoes: 2 medium, chopped
• 🌶️ Green Chili: 1, chopped
• 🌽 Corn Kernels: 1 cup (fresh or frozen)
• 🥣 Chicken Broth: 4 cups
• 🧂 Cumin: 1 tsp
• 🌶️ Chili Powder: 1/2 tsp
• 🧂 Salt and Pepper: To taste
• 🌿 Fresh Cilantro: 1/4 cup, chopped
• 🍋 Lime: 1, cut into wedges

Optional Toppings:

• 🥑 Avocado slices
• 🧀 Shredded cheese
• 🌶️ Sour cream
• 🌮 Tortilla chips

🕒 Instructions:

1. Sauté the Base (⏱️ 5 min):
   In a large pot, heat some 🫒 olive oil over medium heat. Add 🧅 onion, 🧄 garlic, and 🌶️ green chili. Cook until softened and fragrant.
2. Cook the Vegetables (⏱️ 5 min):
   Add the chopped 🍅 tomatoes and 🥒 zucchini to the pot. Cook for another 5 minutes until vegetables start to soften.
3. Simmer the Soup (⏱️ 10 min):
   Pour in 🥣 chicken broth, 🌽 corn kernels, cumin, and chili powder. Bring to a simmer, letting it cook for 10–15 minutes until the zucchini is tender.
4. Add the Chicken (⏱️ 5 min):
   Stir in the shredded 🐓 chicken and cook for an additional 5 minutes.
5. Serve:
   Ladle the soup into bowls and garnish with 🌿 fresh cilantro, 🥑 avocado slices, and your choice of toppings like 🧀 cheese or 🌶️ sour cream. Serve with 🍋 lime wedges on the side.

Enjoy this fresh and delicious Mexican Chicken and Zucchini Soup! 🌮🍲