Ingredients:
1 teaspoon vegetable oil
1 cup chopped onions
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) cans 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
2/3 cup finely chopped onions
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
Directions:
To make the soup: heat oil in a large soup pot over medium-high heat.
Add onion; stir/saute for 3 minutes.
Add oregano, cumin, and garlic; stir/saute 1 minute.
Add in chicken stock, potato, and chickpeas; bring to a boil; cook 5 minutes.
Add in chicken, corn, salt, and zucchini; cook 5 minutes.
Stir in tomato and 1/3 cup cilantro; cook 2 minutes.
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.
Serve with lime wedge.
Servings: 10
Time preparation: 60 min.
Time total: 76 min.