Sopa Ranchera

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 potato
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 2 cups shredded cooked chicken breast (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 low-fat sour cream
  • 2/3 cup (2 1/2 ounces) shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese
  • 10 lime wedges

Description

A Hint Of Lime And A Sprinkling Of Mexican Cheese And Cilantro Put The Finishing Touches On This Regional Speciality.

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