Wednesday, January 02, 2008

Sopa Ranchera

Christmas Break (which we're extending until January 7th) is a great time for my culinary creativity to be refreshed as I take the time to try a few new recipes. Here is a one for a delicious winter soup. My family liked this so much that I made it twice in one week--and I'm making yet another batch to add to the growing stash of freezer entrees that will keep Dear Husband and the kids fed while Oldest Daughter and I are on our audition trip.

My inspiration comes, again, from The Best of Cooking Light. I followed the recipe pretty closely except for:

-I omitted the zucchini because I didn't have any and my dear children said not to bother going out to get some. It wouldn't be missed.
-I used leftover roasted potatoes and chicken. This worked so well that when I made it again I pre-roasted some chicken breasts (olive oil and cajun spice mix) and potatoes.
-I doubled the oregano and tripled the cumin
-I added some red pepper flakes--about 1/2 tsp for a double batch.
-I added extra garlic
-other alterations are noted within the recipe

Other than that, I followed the recipe closely ; )

Oh, and I never, ever make a single batch.

Sopa Ranchera:

1 tsp. vegetable oil (I use about 3 T olive oil)
1 cup chopped onion
1/2 tsp. oregano
1/2 tsp. ground cumin
1 clove garlic, minced
6 cups chicken stock (I used 7 cups vegetable stock)
1 3/4 cups cubed peeled baking potato
1 (15 oz) can chickpeas, drained
2 cups shredded (I diced) cooked chicken breast
1 cup frozen whole-kernel corn, thawed (I used one can of corn)
3/4 tsp, salt (I omitted as my stock was salted)
1 zucchini, quartered lengthwise and sliced-about 1 1/2 cups (I omitted)
1 cup diced tomato (I used one can cooked, diced tomato)
1/3 cup chopped fresh cilantro

Toppings:
grated cheddar or montery jack cheese
sour cream
lime wedges

We don't have any reduced fat options on the dairy products so our finished dish probably wouldn't meet Cooking Light standards.

Heat oil in a large pot over medium high heat. Add onion and saute' 3 minutes. Add oregano, cumin, and garlic, and saute' about 1 minute. Add stock, potato, and chickpeas, bring mixture to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini, and cook 5 minutes. Stir in tomato and 1/3 cup cilantro, and cook 2 minutes.

1 comment:

Kathleen Hamilton said...

Yum! Sounds wonderful. I love Cooking Light.