Sopa Ranchera Recipe

Name: Sopa Ranchera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 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 tomatoes; 1/3 cup chopped cilantro; Toppings; 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

Servings: persons

Soup
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 tomatoes
1/3 cup chopped cilantro
Toppings
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

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.

1343

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Soup, 1 teaspoon vegetable oil, 1 cup chopped onion, 1/2 teaspoon dried oregano, and more.

Yes, Sopa Ranchera falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopa Ranchera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions