Suzanne LaRose-Williams
| 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. |
| 2 |
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. |
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