Mexican Lime & Bean Soup - cooking recipe

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

Preparation

Preheat oven to 500\u00b0F.
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, jalapeno and garlic; saute 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.