Sopa Ranchera

Submitted 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."

 

• Ready In: 1hr 16mins
• Ingredients: 19
• Serves: 10

ingredients

• Soup

• 4.92 ml vegetable oil
• 236.59 ml chopped onion
• 2.46 ml dried oregano
• 2.46 ml cumin
• 2 garlic cloves, minced
• 1419.54 ml chicken stock or 1419.54 ml fat-free chicken broth
• 414.03 ml cubed peeled baking potatoes
• 425.24 g can garbanzo beans, drained
• 473.18 ml shredded cooked chicken breasts
• 236.59 ml frozen whole kernel corn, thawed
• 3.69 ml salt
• 1 zucchini, quartered lengthwise and sliced
• 236.59 ml diced tomatoes
• 78.78 ml chopped cilantro

• Toppings

• 157.80 ml finely chopped onion
• 157.80 ml chopped cilantro
• 157.80 ml low-fat sour cream
• 157.80 ml shredded queso quesadilla cheese or 157.80 ml 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.

Reviews

[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!