EL TORITO CHICKEN-LIME SOUP
This recipe is an old time favorite at El Torito; and a delicious soup that we have really enjoyed. The restaurant, when submitting this recipe to the LA Times for their reader request column, also suggested that this can be made into a whole meal soup by adding hominy, corn or other grains. They also serve this at their weekend brunch.
Provided by lynnski LA
Categories Chicken
Time 1h
Yield 1 quart soup, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
- Bring to a boil and simmer for 15 minutes.
- Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
- Adjust seasonings to taste.
- Ladle very hot soup into warm soup bowls, drop in cheese cubes.
- Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
- Makes about one quart or 4 one cup servings.
EL TORITO CHICKEN TORTILLA SOUP
Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.
Provided by Teddys Mommy
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
- Set aside until cool enough to handle and shred.
- Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
- Bring to boil, reduce heat and simmer 20 minutes.
- Correct seasoning, if necessary.
- Add zucchini, squash, pepper, lime juice and Sherry.
- Bring again to boil.
- Reduce heat and simmer 15 minutes.
- Add cilantro and mint.
- Stir, then remove from heat.
- To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
- Ladle soup into each bowl.
- Sprinkle with shredded cheese and tortilla strips.
- Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1
MEXICAN CHICKEN LIME SOUP
Make and share this Mexican Chicken Lime Soup recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium low heat.
- Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
- Add stock and bring to boil.
- Stir chicken in and reduce heat to low.
- Partially cover and simmer very gently for about 10 minutes.
- In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
- Just before serving, stir in tomato/avocado mixture; serve immediately.
CHICKEN LIME SOUP
One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.
Provided by evelynathens
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.
- Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.
- For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.
Nutrition Facts : Calories 883.8, Fat 27.4, SaturatedFat 8, Cholesterol 62.2, Sodium 15446, Carbohydrate 33.1, Fiber 4.2, Sugar 15.2, Protein 122.6
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