 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A variation on Tortilla soup. 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 |
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.
|
|