Mexican Lime and Bean Soup
Recipe: #11576
December 19, 2013
Categories: Beans, Chickpeas/Garbanzo, Chicken, Mexican, Cinco de Mayo, Heart Healthy, High Fiber, No Eggs, Non-Dairy, Fresh Tomatoes, Bone-in Pieces, Spicy, Mexican Chicken, more
"A variation on Tortilla soup."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (542.1 g)
- Calories 140
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 11.3 mg
- Sodium - 831.4 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 6.3 g
- Sugars - 8.1 g
- Protein - 5.1 g
- Calcium - 109.3 mg
- Iron - 2 mg
- Vitamin C - 118.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 500°F.
Step 2
Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
Step 3
Cool slightly; remove the skin and bones. Shred the meat and set aside.
Step 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.
Step 5
Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
Step 6
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.
Step 7
Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatoes, look for ones that are bright red and have a slight give when pressed.
- If using canned garbanzo beans, make sure to rinse and drain them before adding them to the soup.
- Instead of chicken breast, use 1 can (14.5 ounces) of diced chicken. This substitution is beneficial because it is a quicker and easier way to add protein to the soup without having to cook the chicken beforehand.
- Instead of jalapeno peppers, use 1/4 teaspoon of cayenne pepper. This substitution is beneficial because it will give the soup a spicy kick without having to use the jalapeno peppers, which may be too spicy for some people.
Vegetarian Variation Replace the chicken with 2 cans of black beans or pinto beans. Replace the chicken broth with vegetable broth.
Mexican Variation Replace the chicken with 1 can of corn and 1 can of diced tomatoes. Replace the chicken broth with a can of enchilada sauce. Add 1 teaspoon of cumin and 1 teaspoon of chili powder.
Mexican Rice: This flavorful side dish is the perfect accompaniment to the Mexican Lime and Bean Soup. The combination of cilantro, garlic, and lime juice create a delicious flavor that pairs perfectly with the soup. The rice also adds a nice texture to the dish, making it a great way to round out the meal.
Grilled Mexican Corn: This crunchy and flavorful side dish is the perfect complement to the Mexican Lime and Bean Soup. The combination of grilled corn, cotija cheese, and chili powder adds a delicious smoky flavor that pairs perfectly with the soup. The grilled corn also adds a nice texture to the dish, making it a great way to round out the meal.
FAQ
Q: Can I use canned tomatoes instead of fresh tomatoes?
A: Yes, you can use one can of diced tomatoes, drained, instead of the three medium tomatoes called for in the recipe.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese that you prefer. Just make sure to adjust the amount of cheese depending on the type you use.
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Fun facts:
The jalapeno pepper, a key ingredient in this Mexican Lime and Bean Soup recipe, is believed to have originated in Mexico, and is now grown in many countries around the world.
The combination of lime and beans is a popular one in Mexican cuisine, and was famously used by Mexican actress and singer, Thalia, in her popular ‘Frijoles con Limon’ song.