Mexican Lime & Bean Soup

• 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 500u0b0F.
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.

chicken breast, corn tortillas, salt, olive oil, onion, jalapeno peppers, garlic, tomatoes, zucchini, chicken broth, garbanzo beans, oregano, ground allspice, lime juice, lime zest, ground black pepper, lime wedges

Taken from www.food.com/recipe/mexican-lime-bean-soup-213606 (may not work)