Mexican Lime & Bean Soup
photo by teresas
- Ready In:
- 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
- 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.
Questions & Replies
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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!
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!
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.
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!
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LOVE THIS SOUP :) Made as written except I had to use pre-made tortilla chips and I used black beans instead of garbanzo beans as that was all I had in the pantry. Wonderful flavor with a bit of bite from the jalapenos and the lime shone through quite nicely. I also used Lime & Cilantro flavored Rotel tomatoes instead of plain and I think this added a bit more flavor. We loved this refreshingly different soup, and it will go into the keeper cookbook. Thanks mikekey ~ made for SOUP'S ON ~ JANUARY DIABETIC FORUM TAG, Janary 2010!
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