Sopa RancheraPosted: October 9, 2010
From August 24, 2004: this recipe was originally published in Cooking Light magazine and it has become one of my favorite soups. Really, the only changes I make to the recipe are to add several more cloves of garlic, double the amount of cumin, and top the soup with diced avocados and sliced chiles along with the other toppings. The cool and creamy avocado kinda melts into the soup and also helps to calm the heat of the chiles.
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
2/3 cup finely chopped onion
2/3 cup chopped fresh cilantro
2/3 cup (2-1/2 ounces) shredded queso quesadilla cheese or Monterey Jack cheese
10 lime wedges
To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; saute 3 minutes. Add oregano, cumin, and garlic; saute 1minute. Add chicken stock, potato, and chickpeas; 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 soup into bowls, and top with finely chopped onion, cilantro, and cheese. Serve with lime wedges.