Chicken And Lime Soup Vegan Food

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

'CHICKEN' AND LIME SOUP (VEGAN)

Steps:

• Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned.
• Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne.
• Simmer until the "chicken" is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.(see description).
• While the soup is cooking, preheat the oven to 350°F Spread the tortilla strips on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and crispy.
• Top the soup with the tortilla strips.

AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO

Steps:

• Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.

CHICKEN LIME VEGETABLE SOUP

Steps:

• Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
• Add mushrooms and continue cooking about 3-5 minutes.
• Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
• Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
• Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
• Ladle into bowls and top with crispy tortilla strips.

MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)

Steps:

• Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
• Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
• remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
• Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

LIME SOUP WITH TORTILLA STRIPS AND CHICKEN

Steps:

• Heat 1 cup oil in medium skillet over medium heat.
• Working in batches, add tortilla strips; fry until golden, about 2 minutes.
• Transfer to paper towels; drain.
• Mix broth and next 4 ingredients in large saucepan; bring to boil.
• Reduce heat; simmer 15 minutes.
• Add lime juice; season with salt and pepper.
• (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet; sauté 3 minutes.
• Add tomato, bell pepper and onion.
• Sauté until chicken is cooked through, about 2 minutes longer.
• Place 1 lime slice in each of 6 bowls.
• Ladle soup over.
• Mound tortilla strips and chicken mixture in center of each.

CHICKEN, TORTILLA AND LIME SOUP

Steps:

• In a large saucepan over high heat, bring 3.
• 5 quarts of the broth to a boil.
• Reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes).
• In a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth.
• Bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes.
• Transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces.
• Set aside.
• Discard the stock.
• In another skillet, warm the olive oil.
• Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes.
• Add the garlic and jalapeno chile and cook for 1-2 minutes to soften.
• Add to the reduced broth, raise the heat to high, and bring to a boil.
• Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes.
• Taste and adjust seasoning.
• While the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches.
• Working in batches, drop in tortilla strips and fry until golden and crisp, about 2 minutes.
• Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
• Ladle the soup into warmed bowls.
• Sprinkle lime pieces and tortilla evenly over the tops.
• Serve immediately.
• Also good with sliced avocado.