|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||12 %|
|Saturated Fat 2.5g||13 %|
|Cholesterol 25g||8 %|
|Sodium 550mg||23 %|
|Total Carbs 17g||6 %|
|Dietary Fiber 2g||8 %|
|Vitamin A 10%|
|Vitamin C 30%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|2||cups PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)|
|1||tablespoon vegetable oil|
|2||cups sweet onions, diced|
|1||teaspoon garlic, minced|
|2||cups zucchini chunks (2 zucchini)|
|2||cups frozen corn kernels or 1 can corn (15.25 oz.)|
|1||can reduced-sodium tomatoes, diced (15 oz.)|
|1||quart chicken stock|
|1||In a heavy soup pot, heat oil over medium-high heat; add onions and saute 3-4 minutes or until golden. Add garlic along with zucchini and corn; cook 3-4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup 15 minutes.|
Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste. Ladle soup into bowls and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips.
TIP: Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks. Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.