Chicken Soup with Corn and Roasted Cumin

Kitchen Tested
  • Yield 6 servings

Fresh corn and chicken star in this sweet-savory soup.

Mark Boughton/styling: Teresa Blackburn

Roasted ground cumin is available on supermarket spice racks. If you prefer, you can roast your own by placing ground cumin in a skillet over medium heat and cooking 5 minutes or until fragrant, stirring frequently.


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.



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