Sopa Ranchera
Warm and comforting, Sopa Ranchera is a vibrant Mexican soup brimming with the bold, rustic flavors of the countryside. This hearty dish combines tender shredded chicken, a medley of fresh vegetables like zucchini, corn, and peppers, and a fragrant blend of spices including cumin and smoked paprika, all simmered in a rich chicken broth. A bright splash of lime juice and a sprinkle of fresh cilantro lend a zesty, herbaceous finish to this soul-soothing meal. Garnished with crunchy tortilla strips, creamy avocado slices, and crumbled queso fresco, this easy-to-make one-pot wonder is perfect for weeknight dinners or casual gatherings. Ready in just 45 minutes, Sopa Ranchera is as nutritious as it is flavorful, and it’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 4 minced garlic cloves
- 4 medium, diced roma tomatoes
- 1 medium, diced poblano pepper
- 1 small, finely chopped jalapeño pepper
- 1 cup (fresh or frozen) corn kernels
- 1 medium, diced zucchini
- 2 cups shredded cooked chicken
- 6 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons (freshly squeezed) lime juice
- 0.25 cup (chopped) fresh cilantro
- 1 cup (for garnish) tortilla strips
- 1 sliced (optional, for garnish) avocado
- 0.5 cup crumbled (optional, for garnish) queso fresco
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the diced roma tomatoes, poblano pepper, and jalapeño pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the corn kernels and diced zucchini, and cook for an additional 3-4 minutes.
Add the shredded cooked chicken to the pot and stir to combine.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to a simmer and season with cumin, oregano, smoked paprika, salt, and black pepper.
Allow the soup to simmer for 15 minutes to let the flavors meld together.
Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.
Serve the soup hot, garnished with tortilla strips, slices of avocado, crumbled queso fresco, or any toppings of your choice.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 8306 mg | 361% | |
| Total Carbohydrate | 81.0 g | 29% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 38.5 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4315 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
