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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A hint of lime and a sprinkling of Mexican cheese and cilantro put the finishing touches on this regional speciality. Ingredients:
1 teaspoon vegetable oil |
1 cup chopped onion |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 garlic clove, minced |
6 cups chicken stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth |
1 3/4 cups cubed peeled baking potato |
1 (15-ounce) can chickpeas (garbanzo beans), drained |
2 cups shredded cooked chicken breast (about 8 ounces) |
1 cup frozen whole-kernel corn, thawed |
3/4 teaspoon salt |
1 zucchini, quartered lengthwise and sliced (about 1 1/2 cups) |
1 cup diced tomato |
1/3 cup chopped fresh cilantro |
2/3 cup finely chopped onion |
2/3 cup chopped fresh cilantro |
2/3 cup low-fat sour cream |
2/3 cup (2 1/2 ounces) shredded queso quesadilla cheese or reduced-fat monterey jack cheese |
10 lime wedges |
Directions:
1. To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add oregano, cumin, and garlic; sauté 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.
2. 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. Serve with lime wedges.
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