Sopa Ranchera

1 tablespoon olive oil

1 onion, chopped

1 tablespoon Mediterranean Seasoning

1 teaspoon Cumin

1 clove garlic, minced

6 cups chicken stock

1 1/2 cups potatoes, cubed

1 - 15oz can garbanzo beans (chick peas), drained and rinsed

2 cups chicken, cooked and shredded

1 cup corn (fresh or frozen)

1 small zucchini, cut lengthwise and quartered

3/4 teaspoon salt

2 cups diced tomatoes (or 1 - 15oz can)

1/3 cup cilantro, chopped

2 limes, cut into wedges

Tortilla Chips, optional

Sour cream, optional

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1. In a large Dutch oven or soup pot over medium-high heat add the onion, sauté 3 minutes.

2. Stir in the Mediterranean Seasoning, Ground Cumin and garlic. Sauté until fragrant, about 1 minute.

3. Add in the chicken stock, potato and garbanzo beans. Bring to a boil and cook 5 minutes

4. Then add in the chicken, corn, zucchini and salt, cook 5 minutes.

5. Stir in tomato, cook 2 minutes.

6. Ladles each bowl and top with cilantro and desired toppings.

7. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

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