Sopa Ranchera

This soup has a depth of flavor that gets even better the next day. It is hearty and satisfying, making it an ideal dinner for cold days

Ingredients

1 tablespoon Mediterranean Seasoning

1 teaspoon Cumin

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

6 cups chicken stock

1 1/2 cups potatoes, cubed

1 - 15oz can garbanzo beans (chick peas), drained and rinsed

2 cups chicken, cooked and shredded

1 cup corn (fresh or frozen)

1 small zucchini, cut lengthwise and quartered

3/4 teaspoon kosher salt

2 cups diced tomatoes (or 1 - 15oz can)

1/3 cup cilantro, chopped

2 limes, cut into wedges

Tortilla Chips, optional

Sour cream, optional

Recipe Info

Difficulty Level:

Easy

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Serving size:

8

Directions

1. In a large Dutch oven or soup pot over medium-high heat add the onion, sauté 3 minutes.

2. Add in the Mediterranean Seasoning, Ground Cumin and garlic, sauté 1 minute.

3. Add in the chicken stock, potato and garbanzo beans. Bring to a boil and cook 5 minutes

4. Add in the chicken, corn, zucchini and salt, cook 5 minutes.

5. Stir in tomato, cook 2 minutes.

6. Ladles each bowl and top with cilantro and desired toppings. Serve with tortilla chips and lime wedges.

7. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Comments

cowgirlnana

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I have to say I love your spices, and all the wonderful recipes on your website. With that said... This recipe sounds good, but I noticed that it's loaded with a lot of starchy foods. You have potato, garbanzo beans AND corn. Just my thought...why not try balancing it out by adding non-starchy foods and replacing the corn and garbanzo beans with mushrooms, spinach and/or baby Kale. It would still be hearty and filling, but with a lot less starch. I'm definitely going to try this recipe, but I will be replacing the corn and garbanzo beans.

CHEF902

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Dont eat it then! Do it your way. I think its fabulous!