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Prep Time: 60 Minutes Cook Time: 16 Minutes |
Ready In: 76 Minutes Servings: 10 |
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From Cooking Light. Per serving: 208 calories, 7.2 g fat, 16.1 g protein, 21.2 g carb, 3 g fiber, 39 mg cholesterol. Ingredients:
1 teaspoon vegetable oil |
1 cup chopped onion |
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) can 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 tomato |
1/3 cup chopped cilantro |
2/3 cup finely chopped onion |
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:
1. To make the soup: heat oil in a large soup pot over medium-high heat.
2. Add onion; stir/saute for 3 minutes.
3. Add oregano, cumin, and garlic; stir/saute 1 minute.
4. Add in chicken stock, potato, and chickpeas; bring to a boil; cook 5 minutes.
5. Add in chicken, corn, salt, and zucchini; cook 5 minutes.
6. Stir in tomato and 1/3 cup cilantro; cook 2 minutes.
7. 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.
8. Serve with lime wedge.
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