* 1 Tbsp. oil * 1 lb. boneless skinless chicken breast OR thighs, cut into 1" pieces * 4 ears Supersweet Corn, husked and cut into 2" pieces * 1 medium zucchini, sliced crosswise * 1 medium onion, halved and sliced * 3 small plum tomatoes, cut into wedges * 1 - 2 chipotle chiles in adobo sauce, chopped PLUS 2 Tbsp. adobo sauce (see note below) * 1/2 tsp. salt
What to do:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until browned on all sides, about 5 min. Add corn, zucchini and onion. Cover and cook, stirring occasionally, until vegetables soften, about 5 min. 2. Stir in tomatoes, chipotles and salt. Cook, covered, until corn and chicken are cooked through, 2 to 3 min. longer. Serve in shallow soup bowls.
* Note: Jarred or canned chipotles in adobo sauce, a smoky, mildly spicy pepper in sauce, are available in the Hispanic food section of most supermarkets. Leftover chipotles in the sauce can be frozen in small freezer bags or containers. Though the flavor will not be the same, 1 Tbsp. of chili powder stirred into 2 Tbsp. of ketchup can replace the chipotles in adobo sauce.