Smokey Zucchini and Corn Soup with Shredded Chicken - Sugarfree Sundays
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Smokey Zucchini and Corn Soup with Shredded Chicken

Smokey Zucchini and Corn Soup with Shredded Chicken

Is this a savoury recipe!? I actually cook savoury recipes all the time but just can't be bothered to type them out into nice recipes. One day when I have a magical cooking fairy assistant I hope they can record and type up everything that gets whipped up in my kitchen and make it nice and easy to share. But until then - skeleton staff. Aka me. Aka one recipe a month.

I am not usually enticed by a soup if I am honest, but this was desperate times as I was down to pretty much two close to expiry packs of zucchini in my fridge... and not much else. So in an attempt to make something remotely exciting and different I went for ... soup! And damn, it was actually hella satisfying, creamy and tasty. And quick! So maybe I will be making and no longer purchasing my soups from this point forward!

The flavours are pretty Mexican, which I of course love, and the there are smokey hints throughout, elements of crunch, and a serious depth of flavour. So yay!  

Smokey Zucchini and Corn Soup with Shredded Chicken

Yields1 Serving
 400 g zucchinis, chopped
 1 onion, diced
 ½ tsp garlic
 ½ tsp chilli
 1 cup chicken stock
  tsp cumin
 1 mielie/corn
 2 tbsp sour cream/yogurt/cream cheese
 2 tbsp hot tomato salsa (can sub any spicy tomato sauce)
 1 squeeze of lime
 chicken breast, shredded
 liquid smoke drops (optional)
 fresh coriander to garnish
 crispy onion bits to garnish
1

Saute garlic, chilli, onions, zucchini and cumin in some olive oil.

2

After 5 minutes add 1 cup of chicken stock. Allow to boil gently for 8-10 mins (still zucchini is soft).

3

Nuke miele/corn in a steamer or just microwave for 3 minutes. Char on a griddle pan or over an open flame.

4

Turn off stove when veggies are soft, allow to cool briefly, and then add to a blender and blend.

5

After first blend, season with salt and pepper, add 1 tbsp hot salsa, 1 tbsp sour cream (can sub yogurt or cream cheese), a squeeze of lime, and some liquid smoke drops if you have! Blend again. Adjust flavours to taste.

6

Pour into a bowl, stir in shredded chicken breast, and top with charred corn kernels, crispy onions, some fresh coriander and a grind of black pepper. Yum!

Ingredients

 400 g zucchinis, chopped
 1 onion, diced
 ½ tsp garlic
 ½ tsp chilli
 1 cup chicken stock
  tsp cumin
 1 mielie/corn
 2 tbsp sour cream/yogurt/cream cheese
 2 tbsp hot tomato salsa (can sub any spicy tomato sauce)
 1 squeeze of lime
 chicken breast, shredded
 liquid smoke drops (optional)
 fresh coriander to garnish
 crispy onion bits to garnish

Directions

1

Saute garlic, chilli, onions, zucchini and cumin in some olive oil.

2

After 5 minutes add 1 cup of chicken stock. Allow to boil gently for 8-10 mins (still zucchini is soft).

3

Nuke miele/corn in a steamer or just microwave for 3 minutes. Char on a griddle pan or over an open flame.

4

Turn off stove when veggies are soft, allow to cool briefly, and then add to a blender and blend.

5

After first blend, season with salt and pepper, add 1 tbsp hot salsa, 1 tbsp sour cream (can sub yogurt or cream cheese), a squeeze of lime, and some liquid smoke drops if you have! Blend again. Adjust flavours to taste.

6

Pour into a bowl, stir in shredded chicken breast, and top with charred corn kernels, crispy onions, some fresh coriander and a grind of black pepper. Yum!

Smokey Zucchini and Corn Soup with Shredded Chicken