Jalapeno Lime Chicken Soup Recipe 455 Food

JALAPENO LIME CHICKEN SOUP RECIPE - (4.5/5)

Steps:

• 1.Bring the chicken broth and water to a boil in a large pot. Add the raw chicken breasts to the hot liquid; cover and cook for 5-10 minutes. Remove from heat but leave the lid on so that the chicken continues cooking. After 20 minutes, remove the lid and check to make sure there is no pink in the center of the chicken breasts. Remove the cooked chicken from the hot liquid and set aside to cool. 2.To remove any unwanted chicken fat in the broth, pour the liquid through a fine sieve, reserving the liquid. Return the liquid to the pot over medium heat. Shred the chicken breasts with two forks and add them to the pot. 3.Mince the jalapeño and onion in a food processor. Add the jalapeño, red onion, white beans, and salsa to the pot. Simmer for 30 minutes over medium heat. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining limes into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, shredded cheese, and lime wedges.

JALAPENO-LIME CHICKEN

Steps:

• Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic, pepper and salt in a resealable plastic bag.
• Place chicken in bag and press to remove excess air; seal tightly.
• Turn bag over several times in order to coat chicken with mixture.
• Chill 30 minutes or up to 8 hours.
• Preheat grill, oven broiler or indoor grill to medium high heat.
• Place the chicken on grill or in broiler pan.
• Cook 12 to 15 minutes or until chicken is no longer pink and juices run clear when pierced with a fork, turning twice to get grill marks.
• Garnish with jalapeno slices and black olives if desired.
• Please note: When handling jalapeno peppers take caution.
• They can sting and irritate the skin; wear rubber gloves when handling and do not touch face or eyes.
• Wash hands throughly with soap and water after handling.
• The time to make does not include the marinade time.

CHICKEN SOUP WITH LIME AND AVOCADO

Steps:

• Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
• Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
• Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

EASY CHICKEN NOODLE SOUP WITH JALAPENOS

Steps:

• Place 12 cups water and 12 teaspoons chicken soup base into pot.
• Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
• Add pasta/rice and cook 10 minutes untils noodles tender.
• Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
• (next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).

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!