Zucchini Blossoms and Tomatillo Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 6 medium zucchini, cut into julienne (matchstick) strips
• 3 cups frozen whole kernel corn (from 1 lb bag)
• 2 cans (14 oz each) zucchini blossoms, drained
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon pepper
• 5 cups reduced-sodium chicken broth
• 2 lb fresh tomatillos, husks removed, rinsed, quartered
• 2 serrano or jalapeño chiles, seeded, chopped
• 1/2 cup chopped onion
• 2 teaspoons chopped garlic
• 4 tablespoons chopped fresh cilantro