Sopa Ranchera

Name: Sopa Ranchera
Ingredients: Soup; 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 tomatoes; 1/3 cup chopped cilantro; Toppings; 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

21 ingredients

8 steps

Ingredients

Soup
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 tomatoes
1/3 cup chopped cilantro
Toppings
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

Directions

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.