Ingredients
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2 corn tortillas
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1/2 teaspoon salt, divided
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2 teaspoons olive oil
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1/2 medium onion, peeled and chopped
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3 medium tomatoes, seeded and chopped (or 1 can diced tomatoes, drained)
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1 medium zucchini, cut into 1/2-inch chunks
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4 cups low sodium chicken broth
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15 ounces garbanzo beans, canned, drained
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1 1/2 teaspoons dried oregano
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1/8 teaspoon ground allspice
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3 tablespoons fresh lime juice
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1 tablespoon lime zest, grated
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1 garlic clove, peeled and minced
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ground black pepper, to taste
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2 medium jalapeno peppers, seeded and minced
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6 lime wedges
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1 whole chicken breast
Instructions
- Preheat oven to 500°F.
- Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
- Cool slightly; remove the skin and bones. Shred the meat and set aside.
- 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.
- Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
- 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.
- Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.