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Mexican Lime & Bean Soup

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“A variation on Tortilla soup.”
READY IN:
40mins
SERVES:
6
UNITS:
US

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.

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