ZUCCHINI, CORN, AND GREEN CHILE SOUP

Zucchini, Corn, and Green Chile Soup image

Number Of Ingredients 9

3 cups or canned fat-free reduced-sodium chicken broth
1 tablespoon unsalted butter or olive oil
1/2 cup chopped white onion
3/4 pound zucchini (3 medium), cut into 1/2-inch dice
1 cup fresh corn kernels (from one large ear)
1 (4-ounce) can peeled and diced green chili
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
lime wedges

Steps:

Prepare the chicken stock, if using homemade. Melt the butter in a 2-quart saucepan, and cook the onion over medium heat until softened, about 3 minutes. Add the broth, zucchini, corn, chopped chiles, cumin, and salt. Bring to a boil, then reduce the heat, cover, and simmer until the zucchini is tender, about to 6 to 8 minutes. Serve with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves