Sopa Ranchera From Cooking Light Soups and Stews, p. 41 1 cup chopped onion 1/2 tsp dried oregano 1/2 tsp ground cumin 1 garlic clove, minced 3 cans chicken broth 1 baking potato, peeled and diced 2 cans chick peas, drained 2 bone in skin on chicken breasts 1 cup frozen corn 1 can diced tomatoes 1/3 cup chopped fresh cilantro shredded cheddar cheese sour cream Roast chicken breasts with a little olive oil, salt and pepper for 1 hour at 350. After cooling, shred breast meat. Over medium heat, saute onion for 3 minutes in olive oil. Add oregano, cumin, and garlic; saute 1 minute. Add broth, potato, and chick peas; bring to a boil and simmer 5 minutes. Add chicken, corn, and salt; cook 5 minutes. Stir in the tomato and cilantro; cook 2 minutes. Serve with grated cheese and sour cream as garnishes.