Total Time
40mins
Prep 20 mins
Cook 20 mins

A variation on Tortilla soup.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

This is outstanding! I knew I would like it because it has zucchini and garbanzo beans and lime. All the flavors are perfect together. Easy to follow recipe. I love the tip about dipping the tortillas in water before baking. They came out perfect. My family said this is a 5 star keeper. Thanks mikekey!

5 5

A wonderful amazing soup. After tagging I found out our supermarket has stopped carrying corn tortillas, so I just used crumbled white-corn tortilla chips instead. Otherwise, I made it exactly as directed. There were only 3 of us and we made pigs of ourselves and ate the whole thing at one sitting. Definitely, this will be one of my regulars from now on!

4 5

DH really enjoyed this but I really didn't care for it to much. It was easy to prepare and cooked up quick. I think I was expecting more Mexican flavors at the same time I thought it would have more heat. I did add some chopped cilantro during step 7. Thanks for posting. :)