Mexican Lime & Bean Soup

Submitted by Outta Here

"A variation on Tortilla soup."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 6

ingredients

• 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

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

[susie cooks]

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!

 

[echo echo]

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!

 

[teresas]

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. :)

 

[muffinlady]

loved recipe. I used green onions as by mistake I purchased a bunch when I already had one. I used better than boullion and water rather than broth as it is so much easier to have on hand when I run out of broth. I used ginger, clove, cinnamon substitution for allspice. I loved having a tortilla soup that was quick to make. I have another that is good but since it takes time I have only made once. Not this one, It is quick so I can make it when I want. Watch the cooking on the tortillas you don't need to cook them as long as stated unless you like crispy burnt chips Update: I cooked additional tortillas probably 6 altogether. 450 4 minutes turn then 3 minutes. a couple were burned a few underdone but most were perfect.I like cips with each bite.

 

[cookiedog]

Easy and Good. I love lemon and lime but DBF is not a fan. This recipe worked perfect for us because I got to add as much as I like and he didn't add any. We both loved the flavor of "our" soup! I added some avocado and appreciate the greaseless method for making the tortilla strips. And one more great thing about this soup is that it comes together effortlessly. Thanks Mikekey!