Mexican Lime & Bean Soup

Recipe by Outta Here
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 500°F.
  • Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
  • Cool slightly; remove the skin and bones. Shred the meat and set aside.
  • 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.
  • Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
  • Stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice. Bring just to a boil, reduce heat and simmer 10 minutes.
  • Remove from the heat and stir in the lime juice, lime zest and pepper.
  • Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.
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