Boil chicken breasts until cooked through. Shred and set aside.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.

Add chicken broth and corn kernels to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add zucchini and squash to the pot and simmer until tender, about 5-7 minutes.

Stir in shredded chicken and simmer until heated through.

Season with salt to taste.

Garnish with cilantro before serving.