Chicken Soup with Corn and Roasted Cumin

Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

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.


1tablespoon canola oil
1cup chopped onion (about 1 medium onion)
3cups coarsely chopped zucchini (about 2 medium zucchini)
2tablespoons chopped jalapeno pepper (1 pepper)
1 1/2teaspoons roasted ground cumin
1teaspoon chili powder
2cups corn kernels (4 ears)
2cups (8 ounces) shredded, cooked chicken breast
2cups chopped tomato (1 large tomato)
4cups vegetable or reduced-sodium chicken broth
1/2teaspoon coarse salt
Freshly ground pepper
2tablespoons 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.

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. 

25 Dinners on a Diet

Nutritional Info *per serving

  • Calories 188
  • Fat 5g
  • Cholesterol 40mg
  • Sodium 878mg
  • Carbohydrate 19g
  • Fiber 3g
  • Sugars 9g
  • Protein 18g
  • Chicken Soup Recipes to Warm the Soul

    […] Chicken Soup with Corn and Roasted Cumin Coming in at under 400 calories, this aromatic and waist-line sensitive take on chicken soup is brightened by diced tomatoes and corn. Though this soup is summery, it can easily translate into winter by using frozen corn. Get the recipe here. […]

blog comments powered by Disqus
%d bloggers like this: