Ingredients
The following ingredients have 2 Servings
- 1 Tbsp. olive oil
- 1 small garlic clove (minced)
- 1 ½ cup diced zucchini (5-oz or 1 medium size zucchini)
- 3 Tbsp. chopped onion (1-oz)
- 1 cup fresh corn kernels (8-oz or one corn ear)
- 1 small Roma tomato (diced ( 2.5-oz))
- 3 cups of hot water
- 1 Knorr Chicken-Tomato Bouillon
- 1 or 2 Cilantro sprigs
- Salt and pepper to taste
- ¼ cup crumbled Mexican Queso Fresco (or feta if you don’t
- find Queso Fresco)
- 1 tbsp. chopped cilantro
- Lime wedges
- 1 Serrano pepper (sliced)
Instruction
- Heat the olive oil over medium heat in a medium-size saucepan. Add the onion and sauté for 2 minutes. Add the minced garlic and cook for one more minute.
- Stir in the diced zucchini and the fresh corn kernels. Keep cooking, stirring from time to
- time for about 5 minutes.
- Add the diced tomato, stir, and cook for 3 more minutes. After that, pour the hot water and the Knorr Tomato-chicken bouillon, making sure it dissolves well with the water.
- Once the soup starts boiling, add the cilantro sprigs and reduce heat to low and cook for 8-10 minutes.
