Prep time: 15 minutes
Cook Time: 20-25 minutes
Serves: 4
Ingredients:
- 2 medium zucchinis, cut into cubes
- 1 carrot, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped (optional)
- 1 ear of corn, canned or fresh
- 1 cup cooked, shredded chicken (canned chicken can be used)
- 2 tablespoons olive or vegetable oil
- 1 cup of any broth or water
- 1 teaspoon cumin
- 1 teaspoon Paprika
- Salt and pepper to taste
- Cream (optional)
- Grated cheese (optional)
- Optional: Queso fresco and panela can be used as substitutes.
Directions:
- If using canned chicken, drain it and shred it. If using fresh chicken, cook and shred the chicken breast.
- Heat oil in a skillet. Cook onion until translucent, then add garlic and cook briefly.
- Add the zucchini, carrot, and green bell pepper (if using) to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Stir in the shredded chicken (fresh or canned). Mix well with the vegetables.
- Add cumin, paprika, salt, and pepper. Pour in broth and simmer until vegetables are tender and liquid reduces.
- Serve hot, alongside rice or corn tortillas.
