You are here: Home » Recipes » Chicken Soup with Corn and Roasted Cumin 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 PrintEmail 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. Ingredients 1 tablespoon canola oil1 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 cumin1 teaspoon chili powder2 cups corn kernels (4 ears)2 cups (8 ounces) shredded, cooked chicken breast2 cups chopped tomato (1 large tomato)4 cups vegetable or reduced-sodium chicken broth1/2 teaspoon coarse salt Freshly ground pepper2 tablespoons lime juice Chopped fresh cilantro Instructions 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. 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. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.