Sopa Ranchera

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: 1 hr 16 mins
• Serves: 10

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.