Sopa Ranchera

• Soup
• 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
• Toppings
• 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

1. To make the soup: heat oil in a large soup pot over medium-high heat.
2. Add onion; stir/saute for 3 minutes.
3. Add oregano, cumin, and garlic; stir/saute 1 minute.
4. Add in chicken stock, potato, and chickpeas; bring to a boil; cook 5 minutes.
5. Add in chicken, corn, salt, and zucchini; cook 5 minutes.
6. Stir in tomato and 1/3 cup cilantro; cook 2 minutes.
7. 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.
8. Serve with lime wedge.

vegetable oil, onion, oregano, cumin, garlic, chicken stock, potatoes, garbanzo beans, chicken breasts, kernel corn, salt, zucchini, tomatoes, cilantro, toppings, onion, cilantro, lowfat sour cream, quesadilla cheese, lime

Taken from www.food.com/recipe/sopa-ranchera-130130 (may not work)