Sopa Ranchera (Ranchero Soup)
Serves:
10
Prep Time:
Cook Time:
Total Time:
A hint of lime and a sprinkling of Mexican cheese and cilantro put the finishing touches on this regional speciality.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| SOUP: | |
| 1 teaspoon | vegetable oil |
| 1 cup | chopped onion |
| 1/2 teaspoon | dried oregano |
| 1/2 teaspoon | ground cumin |
| 1 | garlic clove, minced |
| 6 cups | chicken stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth |
| 1 3/4 cups | cubed peeled baking potatoes |
| 1 (15-ounce) can | garbanzo beans |
| 2 cups | shredded cooked chicken breasts (about 8 ounces) |
| 1 cup | frozen whole-kernel corn, thawed |
| 3/4 teaspoon | salt |
| 1 | zucchini, quartered lengthwise and sliced (about 1 1/2 cups) |
| 1 cup | diced tomato |
| 1/3 cup | chopped fresh cilantro |
| TOPPINGS: | |
| 2/3 cup | finely chopped onion |
| 2/3 cup | chopped fresh cilantro |
| 2/3 cup | sour cream |
| 2/3 cup | shredded queso quesadilla cheese or reduced-fat monterey jack cheese |
| 10 | limes wedges |
Directions:
To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add oregano, cumin, and garlic; sauté 1 minute. Add Chicken Stock, potato, and garbanzo beans; bring to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes. Ladle 1 cup soup into each of 10 bowls, and top with 1 tablespoon finely chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese. Serve with lime wedges.
Source: myrecipes.com
