2.5 ounces monterrey jack cheese shredded reduced-fat
0.7 cup onion finely chopped
1 cup onion chopped
0.5 teaspoon oregano dried
0.8 teaspoon salt
1 cup tomatoes diced
1 teaspoon vegetable oil
1.5 cups zucchini sliced quartered
Equipment
bowl
ladle
dutch oven
Directions
To prepare soup, heat the oil in a large Dutch oven over medium-high heat.
Add 1 cup onion; saut 3 minutes.
Add oregano, cumin, and garlic; saut 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.
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.