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.

Reviews

(7)
Most Helpful

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!

susie cooks March 04, 2007

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!

echo echo August 10, 2007

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. :)

teresas January 20, 2011

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