Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
10 servings

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

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Hearty yet not heavy

June 19, 2015
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

TessaMBajema's Review

November 03, 2013
My husband's new favorite dish. Hearty and filling, great flavor and combo of textures (beans potatoes. The tomatoes at the end are a nice touch. Will make again for sure!

GayleR's Review

February 25, 2012
Even better than I expected! I omitted the garlic, cilantro, lime, and raw onion topping, and used cheddar cheese. I also added extra zucchini as recommended by the previous reviewer.

cherieds's Review

January 31, 2012

greenvilleSCfan's Review

October 16, 2011

ebranch's Review

July 19, 2011

acath2195's Review

March 15, 2011
Probably my favorite soup ever. I make it all the time. I always add an extra zucchini and extra garlic. Don't forget the lime at the end - one of the best parts. YUM!!