SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
- Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
- When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
SLOW COOKER MEXICAN CHICKEN SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME
Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 378 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
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
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.
MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)
This mexican inspired soup is filling, delicious and low in fat and carbs! You can also add rice, corn or beans and top it with slices of avocado to make it a heartier meal, if you prefer. I found this recipe online and doubled the chicken to meet my diet. Enjoy!
Provided by BuckeyeSara
Categories Mexican
Time 1h10m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 315.8, Fat 17.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 1355.9, Carbohydrate 8, Fiber 1.1, Sugar 2.3, Protein 31.4
AVOCADO SOUP WITH CHICKEN AND LIME
Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 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.
MEXICAN LIME SOUP
Steps:
- Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
- Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
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- Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes.
- Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.
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- Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.
- In a large soup pot, sauté the onion until translucent, about 4 minutes. Add the garlic and diced chilies and cook for another minute or two
MEXICAN LIME SOUP - SOPA DE LIMA - COOKTHESTORY
From cookthestory.com
Cuisine MexicanTotal Time 15 minsCategory EntréeCalories 448 per serving
- Pour the chicken broth into a large microwave-safe bowl and microwave it on high power for 6 minutes.
- Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Peel and chop the onion and add it to the pot and stir. Seed and then mince the habanero. Add it to the pot and stir. Peel and mince the garlic. Add it to the pot along with the oregano, salt, cinnamon and cloves. Stir. Cook for 30 seconds and then add the hot broth. Cover and increase heat to high. When soup reaches a boil, reduce it to a simmer.
- While the soup is heating, finely chop the tomatoes and thinly slice the chicken (about 1/4 inch slices). Add the tomatoes and chicken to the soup. Cover and cook until the chicken is no longer pink inside.
- While the chicken cooks, juice the 1-2 limes to get 1/4 cup of juice. Cut the remaining lime(s) into wedges. Roughly chop the cilantro. Pit, peel and chop the avocado.
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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.
SOPA DE LIMA - MEXICAN CHICKEN LIME SOUP - THE HONOUR …
From thehonoursystem.com
5/5 (10)Total Time 1 hr 20 minsCategory Dinner, SoupCalories 204 per serving
- Add the pieces of chicken to a large pot and sprinkle with sea salt and fresh pepper. Add the broth, 1/2 of the onion, 4 cloves of garlic, bay leaves, cinnamon stick, and oregano.
- Bring it to a boil over high heat. Reduce to medium and simmer until chicken is cooked through - approximately 20 minutes.
- Remove the chicken pieces to a plate and when it is cool enough to handle remove the skin and bones and shred the meat. Set aside.
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- Melt the butter in a large pot and saute the onion and cabbage on medium-low heat until they are wilted. Add the garlic and continue to saute for 1 minute.
- Blend tomato sauce, chiles, and chile sauce in a food processor or blender until smooth. Add to pot with the veggies.
SOPA DE LIMA - TRADITIONAL MEXIAN LIME SOUP WITH CHICKEN
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Reviews 12Category Soups + StewsServings 2Total Time 8 hrs 20 mins
- Place the chicken carcass in a large stock pot. Add the wine then water, covering the bones by about 1 inch.
- Bring to a boil over medium-high heat then turn down to medium-low and simmer, covered for 8-18 hours, until broth is rich and fragrant.
- Strain through a fine mesh sieve and pour broth into glass jars to store in the refrigerator. Once solidified, a thin layer of fat will form at the top, simply skim off before using.
- Add the broth, bay leaf, garlic, peppercorns, oregano and salt to a large pot. Bring to a simmer over medium heat for 10 minutes.
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- In a Dutch Oven (or a largeheavy pot) heat the oil over medium-high heat. Add the onion and celeryand saute until onion is translucent, about 5-7 minutes. Add the garlic(if using) and saute quickly, about 30 seconds.
- Add the broth, chicken breasts, tomatoes and spices and bring to a boil. Once boiling, lower the heat to low, cover the pot and simmer until chicken breasts are done (anywhere from 30 minutes to 1 hour).
- Remove chicken breasts to cutting board and let them get cool enough to handle. With two forks, pull apart the chicken meat, shredding it into bite-size pieces.
- Return the shredded chicken to the pot and add salt and pepper to taste. Stir in the lime juice and return to a low boil.
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- In a large pot, heat water over high heat. Add raw chicken breasts, garlic cloves, oregano, chicken bullion, and salt to the pot and bring to a boil for 15 minutes.
- In another pan, heat a little oil over medium heat. Halve the tomatoes and discard the seeds. Chop onion, tomatoes, bell pepper, and chile guajillos in a blender until they are bite sized. Add to the pan and sautee for 5 minutes.
- Once the chicken is done cooking, remove from the broth with a slotted spoon, and transfer to a plate. Shred the chicken, and place back in the broth.
- Stir in the fried vegetables into the broth. Juice the lemons and limes, making sure to remove pulp and seeds. Add to the soup. Let simmer for 15 minutes. Serve with chips, slices of avocado, wedges of lime, fresh cilantro, and oxaca cheese.
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