Aztec Chicken & Corn Soup

Name: Aztec Chicken & Corn Soup
Ingredients: 6 cups water; 3 knorr reduc sodium chicken flavor bouillon cube; 1 pound boneless skinless chicken thighs or breast halves; 1 tablespoon vegetable oil; 2 cups frozen whole kernel corn; 1 cup onions; 2 cups zucchini finely chopped; 2 tablespoons cornmeal; 2 tablespoons chopped fresh cilantro; 1 lime juice

10 ingredients

4 steps

Ingredients

6 cups water
3 knorr reduc sodium chicken flavor bouillon cube
1 pound boneless skinless chicken thighs or breast halves
1 tablespoon vegetable oil
2 cups frozen whole kernel corn
1 cup onions
2 cups zucchini finely chopped
2 tablespoons cornmeal
2 tablespoons chopped fresh cilantro
1 lime juice

Directions

1

Bring water to a boil in large saucepot. Stir in Knorr(R) Reduced Sodium Chicken flavor Bouillon Cubes until dissolved. Stir in chicken. Simmer, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken, shred and reserve. Remove saucepot from heat and set aside.
2

Meanwhile, heat oil in 12-inch skillet over medium-high heat and cook corn until golden, stirring occasionally about 5 minutes. Stir in zucchini and onion and cook until onion is tender, about 5 minutes.
3

Stir vegetable mixture into saucepot. Bring to a boil. Stir in cornmeal. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4

Puree 3 cups hot soup mixture in batches in blender or food processor until smooth. Return to saucepot. Stir in reserved chicken and heat through. Just before serving, stir in cilantro and lime juice. Garnish, if desired, with shredded cheese, toasted sliced almonds and hot pepper sauce.