Sopa Ranchera

READY IN: 1hr 16mins
Recipe by ratherbeswimmin

From Cooking Light. Per serving: 208 calories, 7.2 g fat, 16.1 g protein, 21.2 g carb, 3 g fiber, 39 mg cholesterol.

Top Review by Gatorchef

Really tasty, and so fresh-tasting. I omitted the cliantro & cumin (to keep the kiddos from turning up their noses!) & used extra garlic and some good Italian seasoning. Also, I used some chopped parsley & sour cream for toppings. Came out great. Thanks!

Ingredients Nutrition


  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.

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