Southwest Corn Soup

Susan Tjon Austin, TX

Prep. Time: 10 Minutes
Cooking Time: 4 Hours


  • 2 4-oz. cans chopped green chilies, undrained
  • 2 small zucchini, cut into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 3 14½-oz. cans fat-free, sodium-reduced chicken broth
  • 1½–2 cups cooked turkey, shredded
  • 15-oz. can chickpeas or black beans, rinsed and drained
  • 10-oz. pkg. frozen corn
  • 1 tsp. dried oregano
  • ½ cup chopped cilantro

Ideal Slow Cooker Size: 5-Quart


  1. Combine all ingredients in slow cooker.
  2. Cook on Low 4 hours.

Per Serving: 240 calories (40 calories from fat), 4.5g total fat (1g saturated, 0g trans), 25mg cholesterol, 520mg sodium, 31g total carbohydrate (7g fiber, 5g sugar), 21g protein, 6%DV vitamin A, 20%DV vitamin C, 10%DV calcium, 20%DV iron.


For a twist on the soup’s flavor and consistency, substitute 1 14½-oz. can low-sodium diced tomatoes for one of the cans of chicken broth.