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Ranchera Soup
Nb persons: 0
Yield: 6 Portion 4 oz
Preparation time:
Total time:
Source:
| 1/4 cup | chopped onion |
| 1/4 cup | diced peeled potato |
| 1/4 cup | cooked garbanzo beans |
| 1/4 cup | frozen cut corn |
| 1/4 cup | diced zucchini |
| 1/2 cup | diced tomatoes |
| 1/2 cup | shredded chicken breast |
| 1/4 cup | diced red bell pepper |
| 1/4 cup | diced green bell pepper |
| 1/4 tsp. | dried oregano |
| 1/4 tsp. | ground cumin |
| 1 tsp. | chopped garlic |
| 4 cups | vegetable broth |
| 1 | bay leaf |
| 1/2 tsp. | chopped cilantro |
| 1/2 tsp. | lemon juice |
Procedure:
1. Sauté onion and garlic in a small amount of water for 2 or 3 minutes.
2. Add the stock, potatoes, cooked garbanzo beans and all the vegetables.
3. Bring to a boil and cook 10 minutes.
4. Add chicken, corn, lemon juice, bay leaf, cumin, oregano and cilantro.
5. Cover the soup and simmer on low heat for 25 minutes or until vegetables
are tender.
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