Sopa Ranchera Recipes

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SOPA RANCHERA



Sopa Ranchera image

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.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h16m

Yield 10 serving(s)

Number Of Ingredients 19

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
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

Steps:

  • To make the soup: heat oil in a large soup pot over medium-high heat.
  • Add onion; stir/saute for 3 minutes.
  • Add oregano, cumin, and garlic; stir/saute 1 minute.
  • Add in chicken stock, potato, and chickpeas; bring to a boil; cook 5 minutes.
  • Add in chicken, corn, salt, and zucchini; cook 5 minutes.
  • Stir in tomato and 1/3 cup cilantro; cook 2 minutes.
  • 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.
  • Serve with lime wedge.

Nutrition Facts : Calories 268.5, Fat 8.9, SaturatedFat 3.6, Cholesterol 39, Sodium 613.2, Carbohydrate 30.2, Fiber 3.9, Sugar 4.7, Protein 17.8

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