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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced roma tomatoes, poblano pepper, and jalapeño pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the corn kernels and diced zucchini, and cook for an additional 3-4 minutes.

Step 6

Add the shredded cooked chicken to the pot and stir to combine.

Step 7

Pour in the chicken broth and bring the mixture to a gentle boil.

Step 8

Reduce the heat to a simmer and season with cumin, oregano, smoked paprika, salt, and black pepper.

Step 9

Allow the soup to simmer for 15 minutes to let the flavors meld together.

Step 10

Remove the pot from the heat and stir in the fresh lime juice and chopped cilantro.

Step 11

Serve the soup hot, garnished with tortilla strips, slices of avocado, crumbled queso fresco, or any toppings of your choice.

Nutrition Facts

Serving size	(2777.5g)

Amount per serving	% Daily Value*
Calories	1687.3

Total Fat 65.8g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 417.4mg	0%
Sodium 8306.3mg	0%
Total Carbohydrate 81.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 38.5g
Protein 194.4g	0%

Vitamin D 0IU	0%
Calcium 580.5mg	0%
Iron 15.9mg	0%
Potassium 4314.9mg	0%

*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.

Source of Calories

Fat: 35.0%

Protein: 45.9%

Carbs: 19.1%