Sopa Ranchera (LID)

Sopa Ranchera

Sopa Ranchera is one of my favorite soups and it was easy to adapt it for LID. I like adding toppings like fresh cilantro, sliced fresh chiles, crumbled tortilla chips, and/or diced avocado to my bowl of Sopa Ranchera. The cool and creamy avocado kind of melts into the soup. So good. This soup freezes very well, so make it ahead of time and freeze in individual portions.

LID Sopa Ranchera

Sopa Ranchera

1 tablespoon canola oil
1 medium onion, chopped
1/2 teaspoon dried oregano
1 teaspoon ground cumin
3 cloves garlic, minced
8 cups unsalted chicken broth or the equivalent of water and unsalted vegetable bouillon (I used Rapunzel brand)
2 medium russet potatoes, peeled and diced
1 can (14.5 ounces) unsalted diced tomatoes and their juices (I used Hunt’s brand)
1 (15.5 ounces) can unsalted chickpeas (garbanzo beans), drained (I used about 2 cups of garbanzos that I prepared with non-iodized salt)
1 cup frozen whole-kernel corn
1 zucchini, quartered lengthwise and sliced
1/3 cup chopped fresh cilantro
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste

chopped fresh cilantro
lime wedges
slice chiles (jalapenos or serranos)
diced avocado
crumbled tortilla chips (Frito Lay does not use iodized salt in their products – per their website)

To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add the onion; saute 3 minutes. Add oregano, cumin, and garlic; saute 1 minute. Add chicken broth (or water and unsalted bouillon), potatoes, tomatoes, and chickpeas; bring to a boil, and cook 10 minutes. Add corn, salt, and zucchini; cook 5 minutes. Season with non-iodized salt and black pepper to taste. Stir in cilantro and serve.

Ladle soup into bowls, and top with toppings of your choice.

8 Comments (+add yours?)

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