Mexican Lime & Bean Soup Recipe

Name: Mexican Lime & Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 500u00b0F.
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, jalapeno and garlic; saute 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.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole chicken breast, 2 corn tortillas, 1/2 teaspoon salt, divided, 2 teaspoons olive oil, and more.

Yes, Mexican Lime & Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lime & Bean Soup

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