Chicken Lima Bean Soup Food

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Steps:

• Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

CREOLE CHICKEN STEW WITH BABY LIMA BEANS

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHICKEN, CORN, AND LIMA-BEAN STEW

Steps:

• Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add onions, bell pepper, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions begin to brown, 4 to 5 minutes.
• Stir in tomato paste; add chicken, tomatoes, Worcestershire sauce, and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover, and cook until chicken is opaque throughout, about 15 minutes.
• Remove chicken from pot; stir in corn and lima beans, and simmer until heated through, about 5 minutes. Meanwhile, shred chicken meat with your fingers or a fork. Return chicken to pot, and stir to combine.

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

Steps:

• Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

LUSCIOUS LIMA BEAN SOUP

Steps:

• Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
• In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
• In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

LIMA BEAN SOUP WITH HAM

Steps:

• Enjoy!

CHICKEN LIMA BEAN SOUP

Steps:

• In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. , Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.

SATISFYING LIMA BEAN SOUP RECIPE

Steps:

• Heat up your oil in a soup pot. Add onions and garlic. Saute until translucent.
• Add tomato paste and roast briefly.
• Add beans and broth. Cover and bring soup to a simmer. Continue simmering for 8 to 10 minutes.
• Add the cheese and cilantro. Stir to combine.
• Season to taste with salt and pepper. Adjust accordingly.
• Garnish with parsley and serve immediately.

CHICKEN WITH LIMA BEANS (CROCKPOT RECIPE)

Steps:

• Put lima beans in first, onion and then the corn.
• Season up the chicken with pepper, salt and garlic powder put those on top.
• Throw in the chicken cubes, let it cook for 4 hours and then add the can of mushroom soup, let it cook for another 2 hours. Meat will start to fall off, add some Yellow Rice. Makes a quick meal.

13 WAYS TO USE FRESH LIMA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lima bean recipe in 30 minutes or less!

COUNTRY-STYLE CHICKEN, CORN, AND LIMA BEAN CHOWDER

Steps:

• Heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
• Remove the chicken from the pan; set aside.
• Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
• Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
• Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
• Season to taste w/ salt and pepper.
• Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
• Stir in the basil and serve.