Ingredients — Serves 5–6
Soup
- 1½ lb (700 g) boneless, skinless chicken breasts
- 4 cups chicken broth
- 2 cups corn kernels, fresh or frozen
- 1 small zucchini, diced
- 1 small red bell pepper, diced
- ½ small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup cream cheese, softened
- ½ cup crumbled feta cheese
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- Salt and black pepper, to taste
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook for 3–4 minutes.
- Add garlic, cumin, chili powder, paprika, and oregano. Cook for 30 seconds.
- Add chicken breasts, chicken broth, and corn.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until the chicken reaches 165°F (74°C).
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the pot.
- Stir in the cream cheese and heavy cream. Simmer gently for 5–7 minutes. Don’t let it boil vigorously.
- Add the diced zucchini and cook for another 4–5 minutes, until tender but not mushy.
- Season with salt and black pepper.
- Stir in some fresh cilantro.
- Ladle into bowls and top with feta cheese, fresh cilantro, and a squeeze of lime.
- Serve hot.
Optional Mexican-Style Additions
- Diced jalapeño
- ½ tsp chipotle powder
- Diced avocado
- Tortilla strips
- A little shredded Monterey Jack cheese
Nut & Allergen Information
- Nuts: No nuts are required.
- Contains: Dairy from cream cheese, heavy cream, and feta.
- Gluten: Naturally gluten-free if all packaged ingredients are verified gluten-free.
- Eggs: None required.
- Soy: Check packaged broth and cream cheese labels for soy ingredients if needed.
Approximate Nutrition
Per serving: 450–520 calories, depending on the cream, cheese, and portion size.
Protein: ~35–40 g
Carbohydrates: ~25–30 g
Fat: ~25–30 g
Q&A
Q: Can I use rotisserie chicken?
Yes. Use about 3 cups shredded cooked chicken and add it after the corn and vegetables have simmered.
Q: Can I make it less creamy?
Yes. Replace some of the heavy cream with additional chicken broth or milk.
Q: Can I make it spicy?
Yes. Add jalapeño, cayenne, or chipotle powder according to taste.
Q: How long does it keep?
Refrigerate in a covered container for 3–4 days. Reheat gently on the stovetop or in the microwave.