Remove the kernels from the corn and cook them until they have a yellowish tone.
Pre-cook the tomatoes, chiles, and zucchini that have been cut into pieces.
Blend the tomato with a piece of garlic and the chiles.
Once this is done, fry the shredded chicken over low heat for about 3 minutes, add the sauce, zucchini, and corn kernels, then add the two cubes of bouillon and let it season for 5 minutes, and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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