Cilantro Lime Soup Food
SOPA DE LIMA (MEXICAN LIME SOUP)
Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.
Provided by Amatre
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g
CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO
This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.
Provided by Nyki
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g
CILANTRO LIME SOUP
Make and share this Cilantro Lime Soup recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes.
- Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro.
- Add corn and cook 2-3 minutes.
- Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).
Nutrition Facts : Calories 223, Fat 8, SaturatedFat 2.2, Cholesterol 36.3, Sodium 1021.6, Carbohydrate 19.1, Fiber 3, Sugar 5, Protein 20.4
SPICY LIME & CILANTRO SOUP
This is a very spicy, lime & cilantro flavored soup that I came up with because I like Lime & chili flavored Ramen soup. I can't believe I admitted this on a cooking site :) This is not a thick soup, it's very thin and very flavorful and is low in fat, it's a combination of several recipes I have seen. This will clear up your sinuses! Great for a fast lunch.
Provided by Denise
Categories Clear Soup
Time 15m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes.
- Add the desired pasta or vegetables and simmer until heated through.
Nutrition Facts : Calories 357, Fat 6.6, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1770, Carbohydrate 54.1, Fiber 1.7, Sugar 9.2, Protein 19
CILANTRO LIME DRESSING
This easy cilantro lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!
Provided by Jeanine Donofrio
Categories condiment
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.
- Make it creamy (optional) - blend with 1 avocado or ½ cup plain whole milk Greek yogurt
CILANTRO LIME SAUCE
This cilantro lime sauce is a delicious and easy dressing. It pairs well with so many meals! Cilantro lime crema is especially good on tacos and slaw.
Provided by Alexa Blay
Categories Sauces, Dips, and Dressings
Time 5m
Number Of Ingredients 9
Steps:
- Add all ingredients to a high speed blender or food processor. Pulse until it's mostly smooth - you want to leave it just slightly chunky with visible small bits of cilantro.
Nutrition Facts : Calories 61 calories, Carbohydrate 1.9 grams carbohydrates, Fat 6 grams fat, Fiber .6 grams fiber, Protein .5 grams protein, ServingSize 2 Tablespoons, Sugar .6 grams sugar
AVOCADO SOUP
With ingredients like lime juice, cilantro, and garlic, this dish is packed with delicious flavors (and topped with homemade croutons).
Provided by Sarah Bond
Categories Main Dishes Side Dishes Soups
Time 5m
Number Of Ingredients 8
Steps:
- Prep: Peel and deseed the avocados, scooping the flesh into a blender. Add all remaining ingredients to blender, adding just a pinch of salt.
- Blend: Blend until smooth. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of cream (or coconut milk).
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 15.4 g, Protein 7.9 g, Fat 30.8 g, SaturatedFat 6.6 g, Sodium 812 mg, Fiber 10.2 g, Sugar 1.7 g
CILANTRO-LIME SOUP
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
- Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
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CILANTRO-LIME RICE AND CHICKEN SOUP - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
Ratings 10Servings 4Cuisine ColombianCategory Main Course
- Place the chicken broth, cumin, cilantro, scallion and garlic in the blender and blend until well combined.
- In a large pot place the broth mixture, chicken, corn, peas, carrots, salt and pepper. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes.
- Add the rice and continue simmering for 15 minutes more or until the rice is tender. Remove the chicken from the pot, then shred chicken into bite-size pieces and return it to the soup.
CREAM OF CILANTRO SOUP RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3.2/5 (14)Total Time 50 minsCategory SoupCalories 157 per serving
- Roughly chop the onions and garlic and fry them in 2 tablespoons of cooking oil until they start to soften and turn translucent.
- Blend the sauteed onions, garlic, and cilantro and cooking liquid with 2 cups of water until smooth, about 1 minute.
(30 MINUTE) BLACK BEAN AND LIME SOUP - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
Ratings 4Calories 322 per servingCategory Appetizer, Main Dish, Soup
- Add the garlic and shallot. Cook 2-3 minutes to soften. Stir in the cumin and cook for an additional 30-60 seconds.
- If you would like some whole beans in your soup, remove about 1/3 of the soup and place in a bowl. Transfer the remaining soup to a blender and add the cilantro. Puree until smooth and then add back to the pan with the reserved beans.
CILANTRO-LIME SOUP RECIPE | MYRECIPES
From myrecipes.com
Calories 64 per serving
- Heat oil in a large Dutch oven over medium-high heat until hot. Add onion and garlic; saute until tender. Add broth and next 7 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes.
- Place tortilla strips on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Set aside to cool.
- Stir cilantro into hot broth mixture. To serve, ladle soup into individual bowls, and top evenly with tortilla strips.
CHICKEN CILANTRO LIME AND CAULIFLOWER RICE SOUP RECIPE
From thecoconutmama.com
5/5 (2)Total Time 455472 hrs 37 minsCategory SoupCalories 204 per serving
- Chop up the garlic, jalapeno peppers, onion, tomatoes, and cauliflower rice. Add to a 3-quart pot with some olive oil and some salt. Saute on medium-high for 10 minutes.
- Add the chicken breast, oregano, cumin, and chicken broth to the pot. Bring to a boil and then simmer on medium-low heat for 45 minutes, stirring occasionally.
- Add the juice of one lime and chopped cilantro to the pot. Taste the broth and add extra salt if needed.
CILANTRO-LIME CHICKEN SOUP WITH YOGURT | FOOD FOR MY FAMILY
From foodformyfamily.com
Reviews 20Estimated Reading Time 6 minsServings 6Total Time 45 mins
- In a large pot, heat the oil over medium-high heat. Add the onion and red bell pepper. Cook until onions are translucent, about 5-7 minutes. Add in the garlic, cumin, sea salt, and the bay leaf. Stir to combine.
- Add in the chicken, potatoes, quinoa, and five cups of stock. Bring to a boil, then reduce heat to simmer.
- Simmer for 20 minutes, until quinoa is cooked through. Remove 1/2 cup of hot soup broth. Stir in the pears.
- In a blender, combine the hot broth with the cilantro and serrano pepper. Blend until cilantro is chopped. Remove from heat and stir in cilantro mixture and the lime juice. Top bowls of steaming soup with Greek yogurt; stir it in for a creamy presentation.
PERUVIAN-STYLE CHICKEN SOUP RECIPE - REAL SIMPLE
From realsimple.com
4/5 (6)Total Time 50 minsServings 6
- Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside.
- Heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add onion and bell pepper. Cook, stirring often, until onion is translucent and bell pepper begins to soften, about 4 minutes. Stir in cumin and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
- Add chicken, broth, potatoes, carrots, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Skim off and discard any foam from soup.
- Transfer chicken to a cutting board. Discard skin and use 2 forks to shred meat off bones (discard bones). Return chicken to pot and add peas. Cook over medium-low until warmed through, 2 to 3 minutes. Stir in cilantro puree. Serve with tortilla chips.
CILANTRO AND SWEET CORN SOUP - EAT HEALTHY, EAT HAPPY
From eathealthyeathappy.com
Reviews 39Estimated Reading Time 4 minsServings 4
- Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let bloom about 5 minutes. While that's happening, chop the onion.
- Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
- Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
BLACK BEAN-TOMATO SOUP WITH CILANTRO-LIME CREAM RECIPE ...
From myrecipes.com
5/5 (20)Calories 123 per servingServings 4
- Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
- Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
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5/5 (2)Category Main Course, SoupCuisine American, PeruvianTotal Time 45 mins
- Saute onion and hot pepper, if using, in olive oil or coconut oil for about 5 minutes. Add garlic and chili powder, if using, and saute another minute or two.
- Add fish broth, tomatoes and potatoes. Bring to a boil and then reduce heat to a simmer and cook until potatoes are tender about 10-15 minutes.
- Add seafood, two lime wedges and half of cilantro and simmer until mussels open, if using, or until seafood is cooked, about 5 minutes. After 5 minutes, remove lime wedges but squeeze the juices into the soup. Season to taste with lime juice from remaining lime wedges and salt or fish sauce. Top with additional cilantro.
MEALIME - AVOCADO CHICKEN SOUP WITH LIME & CILANTRO
From mealime.com
4.2/5 (191)Total Time 45 minsCuisine Mexican
- Add oil to pot and swirl to coat bottom. Add onion and jalapeños; cook, stirring frequently, until tender, 2-3 minutes.
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4.9/5 (181)Calories 203 per serving
- Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
- Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
- After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
- Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.
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