Lime Cilantro Chicken Soup Food

LIME CILANTRO CHICKEN SOUP

Steps:

• Boil the chicken until cooked, then remove from the water and shred the chicken. Season with salt and pepper and set aside.
• Drain and rinse the beans and set aside for later.
• In a Dutch oven, saute the chopped peppers, celery, onions, and garlic in the olive oil until soft, about 5 minutes.
• Season the vegetables with salt and pepper.
• Add cumin, coriander, and chili powder, and saute for another minute.
• Add the chicken stock, beans, lime juice from 2 limes, and chopped tomato.
• Simmer for 15 - 20 minutes. Make sure the beans do not burn!
• Season with any additional spices as needed.
• Stir in the chicken and cilantro and heat for another 5 minutes.
• Serve with tortilla chips and lime wedges!

CILANTRO-LIME CHICKEN SOUP

Steps:

• Heat a very large, wide pot over medium. Add 2 tsp oil (or just spray). Add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes. Remove to paper towel.
• Add remaining 1 tsp oil to pot. Add leek and cook, stirring frequently, until slightly softened, about 1 minute. Add peppers and celery. Cook until vegetables begin to caramelize, about 12 minutes. Add garlic and cook 1 minute more. Stir in 3 cups water and the spices. Increase heat and bring to boiling. Add bouillon cube, stirring until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, about 6 minutes.
• Remove chicken to cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 minutes. Stir in juice from half a lime, along with cilantro. Serve soup with lime wedges and garnish with tortilla strips.

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.

CILANTRO LIME SOUP

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).

SPICY LIME & CILANTRO SOUP

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.

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.

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.

CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO

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.

CHICKEN LIME SOUP

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.

CILANTRO-LIME CHICKEN

Steps:

• Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.