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 low-fat sour cream
2/3 cup (2 1/2 ounces) shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese
10 lime wedges
How to Make It
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 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 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.
There is a bit of prep for this soup but it goes together quickly once all the elements are ready. Nice flavor, I'd probably add a bit of heat next time - some sliced jalapeno and/or some chili powder. Can't wait for leftovers for lunch tomorrow. I had this with some multigrain bread and a salad. Next time, some baked tortilla chips instead of the bread