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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