This is my variation of a yummy dish that Drew's mom makes. Also inspired by a delicious soup that is served at Julio's here in Austin.
- Chicken thighs, boneless, skinless
- cumin, salt and pepper
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 2 zucchini, chopped bite size
- 1/2 bag of frozen corn
- 1 can of rotel
- chicken broth
- a few tablespoons of chopped fresh cilantro
Season thighs generously with salt, pepper and cumin.
Heat a few tablspoons of oil in a soup pot until hot, and then sear the thighs about 4-6 minutes per side until nicely browned. Set aside on a plate.
Saute onion until soft, 5 minutes.
Add garlic, stir until fragrant about 30 seconds.
Add zucchini, sauté for 5 minutes.
Add corn and the can of rotel.
Add broth. I usually add one box, but its up to you how soupy you want it. Bring to a boil and simmer for 10 minutes.
Meanwhile shred the chicken thigh meat, and return to the pot with any accumulated chicken juice.
Season with salt and pepper to taste.
Add cilantro once taken off the heat.
Serve with lime juice, diced avocados and warm tortillas on the side.