Serves: 10

Submitted by: Stubb
5.29.2003

Ingredients:
Stubb's Chili-Lime Rub
1 teaspoon vegetable oil
1 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 garlic clove, minced
6 cups chicken stock
1-3/4 cups cubed peeled baking potato
1 (15 oz) can garbanzo beans, drained
2 cups shredded cooked chicken breast (about 8 oz)
1 cup frozen whole-kernel corn, thawed
3/4 teaspoon salt
1 zucchini, quartered lengthwise and sliced (about 1 1/2 cups)
1 cup diced tomato
1/3 cup chopped fresh cilantro

Toppings:

2/3 cup finely chopped onion
2/3 cup chopped fresh cilantro
2/3 cup sour cream
2/3 cup (2 1/2 ounces) shredded queso quesadilla cheese or Monterey Jack cheese
10 lime wedges

Instructions:
To prepare soup, heat the oil in a large Dutch Oven over medium-high heat. Add 1 cup onion and sprinkle Stubb's Chili-Lime Rub on them; saute 3 minutes.

Add oregano, cumin and garlic; saute 1 minute.

Add Chicken Stock, potato and garbanzo beans; 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 a good pinch of finely chopped onion, a pinch of chopped cilantro, a spoonfull of sour cream, and a generous pinch of cheese.

Serve with lime wedges.