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Sopa Ranchera Recipe

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This recipe for Sopa Ranchera, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzie Conley
Added: Saturday, January 12, 2008


1 tsp vegetable oil
1 cup onion, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
3 cloves garlic, minced
6 cups chicken broth (fat free, low sodium)
1 3/4 cups potato, cubed
1 (15oz) chickpeas, drained
2 cups chicken breast, cooked/cubed
1 cup frozen whole kernel corn, thawed
3/4 tsp salt
1 zucchini, diced
1 cup tomato, diced
1/3 cup cilantro, chopped
2/3 cup finely chopped onion
2/3 cup sour cream
2/3 cup shreded queso quesadilla cheese
Tortilla strips
lime wedges

Heat oil in a large dutch oven over med-high heat. Add 1 cup onion and saute 3 mins.

Add oregano, cumin and garlic; saute 1 min. Add chicken broth, potato and chickpeas; bring to boil and cook for 5 mins. Add chicken, corn, salt and zucchini; cook for 5 mins. Stir in tomato and cilantro; cook 2 mins.

Ladle soup into bowls and top with your favorite toppings Serve with lime wedges.




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