1 tablespoon olive oil
1 cup white onion, chopped
2 cloves garlic, chopped
1 serrano chile, seeded & minced
½ cup corn
2 Roma tomatoes, chopped
½ cup zucchini, chopped
6 cups chicken broth, heated
¼ cup cilantro, chopped
¼ cup fresh key lime juice
1 cup cooked chicken, shredded
salt to taste
1. Place the olive oil in a large stockpot over medium-high heat.
Add the onion and garlic. Sauté for 8-10 minutes.
2. Add the serrano chile, corn, tomatoes and zucchini. Sauté for additional 5 minutes.
3. Add the chicken broth, cilantro, key lime juice and shredded chicken. Lower to medium heat and simmer for 10 minutes. Salt to taste.
