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    Home > Soup, Stews, Chilis > Sopa Ranchera, Ranch Style Chicken Soup

    Sopa Ranchera, Ranch Style Chicken Soup

    Published: Nov 6, 2013 · Modified: Jul 20, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sopa Ranchera, Ranch style chicken soup

    Sopa Ranchera, a Ranch Style Chicken Soup is hearty and healthy with potatoes, savory with chicken breast and brimming with Mexican spices. A flavorful bowl of Southwestern goodness for when you need a healthy clean-eating soup recipe.

    Sopa Ranchera Soup


    We’ve been eating like Lumberjacks. It started sometime in mid-September. The calorie and fat flood gates were opened and it’s been a steady river of deliciousness since.

    Its come to a screeching hault as of yesterday. It’s time to take a break and eat clean and healthy over the next couple of weeks, so that the Holiday food gluteney be welcomed with confidence and cheer.

    The easiest way for us to eat clean without skimping on flavor is a big bowl of soup. Lots of broth, lots of vegetables and lean meats make for a satisfying meal.

    Here’s a recipe that I found in the January 1999 issue of Cooking Light Magazine and it’s been one of our favorites over the years.

    This Sopa Pollo, or Sopa Ranchera recipe, hearty with potatoes, corn, zucchini and chicken breast and seasoned with cumin, Mexican oregano and cilantro, is a flavorful bowl of soup.

    Don’t forget a squeeze of lime just before serving. You’ll love a kick of zesty citrus to finish the dish.

    Recipe for Sopa Ranchera, A Ranch Style Chicken Soup

    I hope you give this hearty ranch style chicken soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite hearty chicken soup recipe, let me know, I’d love to give it a try.

    More Mexican Chicken Soup Recipes

    • Chicken Poblano Soup with Hominy
    • Rosa’s Mexican Rotisserie Chicken Soup
    • Chicken Soup with Chipotle and Kidney Beans
    • Southwest Cheesy Creamy Chicken Soup
    • Mexican Chicken Tortilla Soup
    • Chicken Fajita Soup
    • Chickpea Chili with White Beans and Chicken
    • White Bean Chili with Chicken (Award Winning)

    And if you love soup as much as we do, don’t miss my Soup Category. You’ll find lots of warming recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

    Sopa Ranchera Soup. Ranch Style Mexican Chicken Soup in a green Frankoma soup bowl

    Sopa Ranchera, Ranch Style Chicken Soup

    Sopa Ranchera, a Ranch Style Chicken Soup is hearty and healthy with potatoes, savory with chicken breast and brimming with Mexican spices. A flavorful bowl of Southwestern goodness for when you need a healthy clean-eating soup recipe.
    4.50 from 2 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 10
    Calories: 106kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 teaspoon olive oil
    • 1 small sweet onion chopped
    • 1 teaspoon Mexican oregano dried
    • 1 teaspoon cumin
    • 1 clove garlic minced
    • 6 Cups chicken stock
    • 1 1/2 C potatoes cubed
    • 1 15 ounce can chickpeas drained
    • 2 Cups chicken breasts cooked and shredded
    • 1 15 1/2 ounce can yellow corn or 1 cup frozen
    • 3/4 teaspoon salt
    • 1 small zucchini quartered lengthwise and and cubed
    • 1 15 /12 ounce can diced tomatoes
    • 1/3 Cup chopped fresh cilantro
    • toppings:
    • sour cream
    • finely chopped onion
    • chopped fresh cilantro
    • sour cream
    • shredded cheese
    • limes wedges
    Prevent your screen from going dark

    Instructions

    • In a saucepan, cover the cubed potatoes with water. Bring to a boil and simmer 10 minutes. Heat the oil in a large Dutch oven over medium-high heat. Add onion and sauté 3 minutes. Add oregano, cumin, and garlic; sauté until fragrant. Add the potatoes and the cooking water, chicken stock to equal 6 cups liquid, 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 soup into bowls, and top with 1 finely chopped onion, cilantro, 1 tablespoon sour cream, and shredded cheese. Serve with lime wedges.

    Nutrition

    Calories: 106kcal | Carbohydrates: 9g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 420mg | Potassium: 356mg | Fiber: 1g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Sopa Ranchera Mexican Chicken Soup …It’s What’s for Dinner.

    More Soup Stew and Chili Recipes

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Reader Interactions

    Comments

    1. Judy A says

      May 26, 2021 at 3:21 pm

      4 stars
      Good basic recipe but I make some adjustments to the original recipe to intensify the flavors. It is one of my favorites! I always get compliments on it!

      Reply
      • Lea Ann Brown says

        May 27, 2021 at 5:29 am

        Hi Judy. And thanks so much for your note. This soup recipe is one of our favorites also. What adjustments did you make? Always looking to switch up flavors.

        Reply
    2. Cheryl in Castle Rock says

      January 12, 2020 at 9:50 am

      5 stars
      We love this hearty soup.. I’ve made it several times, but without the zucchini, hubby won’t eat it. A while back Lea Ann did a post about hominy, which we love, and she suggested replacing the corn in this recipe with it. So I always add a can of hominy and we love the flavor and texture it brings. I also use Hunts Fire Roasted diced tomatoes instead of regular diced for a more smoky flavor. This soup is a big winner in our house, I just made it again yesterday, thanks Lea Ann!

      Reply
    3. Mary Jo Springer says

      August 11, 2019 at 2:49 pm

      Just found this recipe. Looks to have all our favorite ingredients. Am sure it’s a 5 *****.
      Is 103 in Ft. Worth, TX, today. But may make the soup later in the week when it’s in the 90’s 🙂
      Oh, and being an OKIE from Stillwater, Oklahoma – Pottery Company? FRANKHOMA.
      Always look forward to your Sunday Morning greetings.

      Reply
      • Lea Ann Brown says

        August 12, 2019 at 11:27 am

        Hi Mary Jo! Thanks so much for your note. And I hear-ya about those temps. We’ve been above 90’s even here in Denver. I’m one of those odd people who can eat soup anytime of year. But I agree, 90’s would be would make more sense. 🙂 This is one of our favorite soup recipes. Let me know what you think once you make it. Thanks for the compliment about my Sunday Emails. I enjoy creating them as well. My mom collected that Frankhoma pottery. I was so thrilled to inherit it when she passed. Love that pottery. Make it a delicious week.

        Reply
    4. Robyn says

      November 11, 2013 at 11:24 am

      This looks amazing Lea Ann! I will definitely have to try!

      Reply
      • Lea Ann says

        November 11, 2013 at 8:05 pm

        So nice to hear from you Robyn. Let me know what you think.

        Reply
    5. Roz says

      November 10, 2013 at 10:45 am

      What a beautiful soup, Lea Ann! Hearty, flavorful, and super comforting! Knowing that you found the recipe in Cooking Light, I know it is guaranteed delicious!

      Reply
      • Lea Ann says

        November 10, 2013 at 5:34 pm

        This is one of our favorites Roz. Lean protein and lots of veggies.

        Reply
    6. Chris says

      November 10, 2013 at 7:54 am

      Okay, this whole post is ruined because I JUST IMMEDIATELY came from Nan’s blog where she wrote about lumberjack pancakes and now I can only think about what the odds are that two random blogs in a row would mention lumberjacks……..http://www.potsandpins.com/blog/2013/11/lumberjack-pancakes.html

      It’s a lumberjack conspiracy I tells ya~!

      Reply
    7. Cathy at Wives with Knives says

      November 08, 2013 at 9:52 am

      You are so right about soup, Lea Ann. It is easy to cut back when dinner is hearty and flavorful. I just have to steer away from the cream based soups and then I do OK. I love all the flavors you have combined here.

      Reply
      • Lea Ann says

        November 10, 2013 at 5:38 pm

        Thanks Cathy. The more soup I eat, the more pounds I loose and the healthier I feel.

        Reply
    8. Jenn says

      November 08, 2013 at 5:28 am

      The soup looks great.. and although cleaner and healthier, it still looks mighty filling!!!

      Reply
      • Lea Ann says

        November 10, 2013 at 5:39 pm

        That’s what’s great about lean protein and lots of veggies. Satisfying yet healthy.

        Reply
    9. Ali @ Inspiralized says

      November 07, 2013 at 2:25 pm

      I HAVE to try this! I’m always trying to spice up my soup-game, and I think this is where I should start! Thanks for sharing, great recipe.

      Reply
      • Lea Ann says

        November 07, 2013 at 7:17 pm

        Thanks so much for stopping by and the comment. Let me know how you like it.

        Reply
    10. lisaiscooking says

      November 07, 2013 at 9:30 am

      This looks like a delicious way to eat clean! Soup is a perfect solution for eating lighter without skipping big flavor.

      Reply
      • Lea Ann says

        November 07, 2013 at 12:41 pm

        That’s what I think too Lisa. Big chunks of veggies and chicken and you’re not feeling a bit deprived. And it’s healthy.

        Reply
    11. Holly says

      November 06, 2013 at 9:13 pm

      I love this way of eating through the winter– soups with added proteins if you need to make a heftier meal. What a pretty bowl and plate and lovely photo!

      Reply
      • Lea Ann says

        November 07, 2013 at 5:32 am

        Me too Holly. yay for soup season.

        Reply
    12. Vickie says

      November 06, 2013 at 6:30 pm

      Well you can’t go wrong with those seasonings – my favorite combo. This looks delicious and what a great photo! (don’t think I’m not noticing that pottery) 🙂

      Reply
      • Lea Ann says

        November 07, 2013 at 5:33 am

        That Pottery was my mom’s. I always loved those little soup bowls and plates. I can’t think of the company right now, it’s from Oklahoma.

        Reply
    13. Larry says

      November 06, 2013 at 6:14 pm

      What Sam said – it looks amazingly good and would go great with a slice of Mexican cornbread 🙂

      Reply
      • Lea Ann says

        November 07, 2013 at 5:33 am

        Where’s that Mexican cornbread?????? 🙂 Gotta make it this weekend.

        Reply
    14. Abbe@This is How I Cook says

      November 06, 2013 at 4:50 pm

      I’ve been eating soup for a few days now. Helps take away the chill and like you imply-the holidays are not far away! Great sounding soup that will surely hit the spot!

      Reply
      • Lea Ann says

        November 07, 2013 at 5:34 am

        Thanks Abbe. I think I could eat soup every day

        Reply
    15. Jaime, the German granddaughter says

      November 06, 2013 at 4:25 pm

      I love soup and this looks satisfying. I love Mexican type soups especially. Thanks for sharing. Will try.

      Reply
      • Lea Ann says

        November 07, 2013 at 5:34 am

        Thanks Jaime. Sure do miss you blogging. Hope you’re back soon.

        Reply
    16. Sam @ My Carolina Kitchen says

      November 06, 2013 at 4:05 pm

      If this is eating light, bring it on. Beautiful soup Lea Ann and so colorful too. It’s smart to eat healthy before Thanskgiving. Then you can really enjoy without feeling (too) guilty 🙂
      Sam

      Reply
      • Lea Ann says

        November 07, 2013 at 5:35 am

        I do call this eating light, in a hearty sort of way. At least it’s healthy.

        Reply
    17. Karen Harris says

      November 06, 2013 at 3:13 pm

      Nothing satisfies like soup and this looks like one that ticks all the boxes for a a great meal. I will definitely give this one a try this winter.

      Reply
      • Lea Ann says

        November 07, 2013 at 5:35 am

        Let me know what you think Karen.

        Reply
    18. Karen says

      November 06, 2013 at 8:55 am

      Looks wonderful. Love all the veggies and flavors.

      Reply
      • Lea Ann says

        November 07, 2013 at 12:41 pm

        We like this recipe Karen. As always, thanks for stopping by and the comment.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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