Sopa Ranchera

Total Time: 1 hr 16 mins Preparation Time: 1 hr Cook Time: 16 mins

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 2 garlic cloves, minced
• 6 cups chicken stock or 6 cups fat-free chicken broth
• 1 3/4 cups cubed peeled baking potatoes
• 1 (15 ounce) can garbanzo beans, drained
• 2 cups shredded cooked chicken breasts
• 1 cup frozen whole kernel corn, thawed
• 3/4 teaspoon salt
• 1 zucchini, quartered lengthwise and sliced
• 1 cup diced tomato
• 1/3 cup chopped cilantro
• 2/3 cup finely chopped onion
• 2/3 cup chopped cilantro
• 2/3 cup low-fat sour cream
• 2/3 cup shredded queso quesadilla cheese or 2/3 cup reduced-fat monterey jack cheese
• 10 lime wedges

Recipe

• 1 to make the soup: heat oil in a large soup pot over medium-high heat.
• 2 add onion; stir/saute for 3 minutes.
• 3 add oregano, cumin, and garlic; stir/saute 1 minute.
• 4 add in chicken stock, potato, and chickpeas; bring to a boil; cook 5 minutes.
• 5 add in chicken, corn, salt, and zucchini; cook 5 minutes.
• 6 stir in tomato and 1/3 cup cilantro; cook 2 minutes.
• 7 to serve: ladle 1 cup soup into individual soup bowls; top each with 1 tablespoon chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese.
• 8 serve with lime wedge.