Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A hint of lime and a sprinkling of Mexican cheese and cilantro put the finishing touches on this regional speciality.

Jim Fobel
Recipe by Cooking Light January 1999

Gallery

Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; calories from fat 31%; fat 7.2g; saturated fat 2.9g; mono fat 2.2g; poly fat 1.3g; protein 16.1g; carbohydrates 21.2g; fiber 3g; cholesterol 39mg; iron 2.2mg; sodium 498mg; calcium 119mg.
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