Mexican Lime & Bean Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 whole chicken breast
• 2 corn tortillas
• 1/2 teaspoon salt, divided
• 2 teaspoons olive oil
• 1/2 medium onion, peeled and chopped
• 2 medium jalapeno peppers, seeded and minced
• 1 garlic clove, peeled and minced
• 3 medium tomatoes, seeded and chopped (or 1 can diced tomatoes, drained)
• 1 medium zucchini, cut into 1/2-inch chunks
• 4 cups low sodium chicken broth
• 15 ounces garbanzo beans, canned, drained
• 1 1/2 teaspoons dried oregano
• 1/8 teaspoon ground allspice
• 3 tablespoons fresh lime juice
• 1 tablespoon lime zest, grated
• ground black pepper, to taste
• 6 lime wedges

Recipe

• 1 preheat oven to 500°f.
• 2 place the chicken in a saucepan and cover with water. bring just to a boil; reduce heat, cover and simmer 10 minutes.
• 3 cool slightly; remove the skin and bones. shred the meat and set aside.
• 4 cut the tortillas into 1/2 inch wide strips. cut longer strips in half. dip in water and lay on a baking sheet. sprinkle lightly with some of the salt. bake 5 minutes; turn and continue to bake 3 minutes. set aside.
• 5 heat the olive oil in a large pan. add the onion, jalapeño and garlic; sauté 5 minutes.
• 6 stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice. bring just to a boil, reduce heat and simmer 10 minutes.
• 7 remove from the heat and stir in the lime juice, lime zest and pepper.
• 8 divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.