Mexican Lime & Bean Soup

"A variation on Tortilla soup."
photo by teresas photo by teresas
photo by teresas
photo by Engrossed photo by Engrossed
Ready In:




  • 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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  1. 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!
  2. 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!
  3. 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. :)
  4. 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.
  5. 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!


  1. kitty.rock
    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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