Sopa Ranchera

Ingredients

• 1.8 cups baking potatoes cubed peeled
• 15 ounce garbanzo beans drained canned (garbanzo beans)
• 48 ounce chicken stock see fat-free canned
• 8 ounces chicken shredded cooked
• 1 cup corn kernels frozen thawed
• 0.3 cup cilantro leaves fresh chopped
• 0.7 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.5 teaspoon ground cumin 
• 10  lime wedges 
• 0.7 cup cream sour low-fat
• 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

1. To prepare soup, heat the oil in a large Dutch oven over medium-high heat.
2. Add 1 cup onion; saut 3 minutes.
3. Add oregano, cumin, and garlic; saut 1 minute.
4. Add Chicken Stock, potato, and chickpeas; bring to a boil, and cook 5 minutes.
5. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes.
6. 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.
7. Serve with lime wedges.