Sopa Ranchera

Name: Sopa Ranchera
Yield: 10 servings
Ingredients: Soup:; 1 teaspoon vegetable oil; 1 cup chopped onion; ½ teaspoon dried oregano; ½ teaspoon ground cumin; 1 garlic clove, minced; 6 cups Chicken Stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth; 1 ¾ 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; ¾ teaspoon salt; 1 zucchini, quartered lengthwise and sliced (about 1 1/2 cups); 1 cup diced tomato; ⅓ cup chopped fresh cilantro; Toppings:; ⅔ cup finely chopped onion; ⅔ cup chopped fresh cilantro; ⅔ cup low-fat sour cream; ⅔ cup (2 1/2 ounces) shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese; 10 lime wedges

8 Ratings
5 Reviews

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

By Jim Fobel

Recipe by Cooking Light January 1999

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Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

Yield:

10 servings

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

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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mollywolff

09/20/2017

Strange how something so simple can be so DELICIOUS! My kids love this soup and ask for it a lot. Really yummy. And also very pretty.

daneanp

06/18/2015

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

11/03/2013

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

02/25/2012

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.

acath2195

03/15/2011

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!!

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Sopa Ranchera

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Sopa Ranchera

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Sopa Ranchera

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Sopa Ranchera