Directions:
- To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add oregano, cumin, and garlic; sauté 1 minute. Add Chicken Stock, potato, and chickpeas; bring to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes.
- Ladle 1 cup soup into each of 10 bowls, and top with 1 tablespoon finely chopped onion, 1 tablespoon cilantro, 1 tablespoon sour cream, and 1 tablespoon cheese. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.52 Kcal (1103 kJ) | ||
| Calories from fat | 66.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 11% | |
|---|---|---|---|
| Cholesterol | 19.92mg | 7% | |
| Sodium | 499.84mg | 21% | |
| Potassium | 615.29mg | 13% | |
| Total Carbs | 38.35g | 13% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 13.54g | 27% | |
| Vitamin C | 36.1mg | 60% | |
| Iron | 1.5mg | 8% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.67 Kcal (283 kJ) | ||
| Calories from fat | 17.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 11% | |
|---|---|---|---|
| Cholesterol | 5.12mg | 7% | |
| Sodium | 128.36mg | 21% | |
| Potassium | 158.01mg | 13% | |
| Total Carbs | 9.85g | 13% | |
| Sugars | 1.67g | 26% | |
| Dietary Fiber | 1.31g | 20% | |
| Protein | 3.48g | 27% | |
| Vitamin C | 9.3mg | 60% | |
| Iron | 0.4mg | 8% | |
| Calcium | 21.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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