Ingredients
- 1 chicken breast (whole)
- 2 corn tortillas
- 1/2 teaspoon salt, divided
- 2 teaspoons oil (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
- 1 can (15 ounce) 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
How to Make
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Step 1: Preheat oven to 500°F.
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Step 2: Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
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Step 3: Cool slightly; remove the skin and bones. Shred the meat and set aside.
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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.
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Step 5: Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
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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.
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Step 7: Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.
We hope you enjoy this recipe!
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