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.
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 AND RICE SOUP (SOPA DE POLLO Y ARROZ)
Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.
Provided by Josefina Mijares
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
- Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
- Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g
LIME SOUP (SOPA DE LIMA)
Provided by Joe Drape
Categories dinner, lunch, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a large skillet over medium-high heat, and add about 1/2 inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
- Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
- Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
- To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 49 grams, Carbohydrate 35 grams, Fat 67 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1335 milligrams, Sugar 6 grams, TransFat 0 grams
MEXICAN TRIPE SOUP (MENUDO) RECIPE
Steps:
- Gather the ingredients.
- In a large Dutch oven, place tripe, knuckle, water, onions, garlic , salt, coriander , oregano , crushed red pepper, and black pepper.
- Bring to a boil. Reduce heat and simmer, covered, for 3 hours, or until tripe has a clear, jelly-like appearance and veal is very tender.
- Remove veal knuckle from pot. When cool enough to handle, remove meat from bones, discard bones, and chop meat.
- Return chopped meat to soup, along with hominy.
- Bring to a boil, reduce heat, and simmer, covered, for 20 minutes longer.
- Portion into heated bowls and serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.
Nutrition Facts : Calories 292 kcal, Carbohydrate 13 g, Cholesterol 220 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 526 mg, Sugar 2 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
MEXICAN LIME & BEAN SOUP
Make and share this Mexican Lime & Bean Soup recipe from Food.com.
Provided by Outta Here
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 500°F.
- Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
- Cool slightly; remove the skin and bones. Shred the meat and set aside.
- Cut the tortillas into 1/2 inch wide strips. Cut longer strips in half. Dip in water and lay on a baking sheet. Sprinkle lightly with some of the salt. Bake 5 minutes; turn and continue to bake 3 minutes. Set aside.
- Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
- Stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice. Bring just to a boil, reduce heat and simmer 10 minutes.
- Remove from the heat and stir in the lime juice, lime zest and pepper.
- Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.
Nutrition Facts : Calories 247.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 30.9, Sodium 493.7, Carbohydrate 27.2, Fiber 5.3, Sugar 3.6, Protein 18.4
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.
MEXICAN LIME SOUP
Make and share this Mexican Lime Soup recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 356.5, Fat 18.1, SaturatedFat 3.1, Cholesterol 68.4, Sodium 194.6, Carbohydrate 15.3, Fiber 5.7, Sugar 3, Protein 36.7
More about "mexican lime soup food"
MEXICAN CHICKEN LIME SOUP - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 45 mins
- 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.
SOPA DE LIMA (MEXICAN LIME SOUP) RECIPE | HOMESICK TEXAN
From homesicktexan.com
5/5 (1)Estimated Reading Time 6 minsServings 8
- To make the broth, place the chicken in a large pot, along with the onion, garlic, peppercorns, cloves, allspice berries, cinnamon sticks, cilantro, and salt. Cover with 10 cups of water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.
- While the broth is cooking, make the fried tortilla strips. Heat in a heavy skillet 1/4 inch of vegetable oil to 350°F . In batches, fry the tortilla strips until lightly browned and crisp, about a minute. Drain on a plate lined with a paper towel and lightly sprinkle with salt.
- When the broth is done, remove chicken from the pot and turn off the heat. After it’s cooled, remove the skin, pick the meat off the bones, and either shred or cut into bite-sized pieces. Sprinkle chicken with salt to taste.
- Meanwhile, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to do this in batches). Pour the strained broth back into the pot. You should have about 2 quarts.
MEXICAN LIME SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine South AmericaTotal Time 40 minsCategory Lunch, Dinner, Appetizer, Main CourseCalories 251 per serving
SUMMER RECIPES: MEXICAN CHICKEN SOUP WITH LIME OR SOPA DE ...
From chefjohnash.com
Estimated Reading Time 3 mins
AUTHENTIC MEXICAN CHICKEN SOUP RECIPE - DIVAS CAN COOK
From divascancook.com
4.4/5 (9)Servings 8Cuisine MexicanCategory Soup
33 MEXICAN-INSPIRED SOUP RECIPES - TASTE OF HOME
From tasteofhome.com
Author Rachel Seis
MEXICAN LIME SOUP - FOOD LION
From foodlion.com
SOPA DE LIMA - TRADITIONAL MEXIAN LIME SOUP WITH CHICKEN
From runningtothekitchen.com
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.
SLOW COOKER MEXICAN CHICKEN LIME SOUP RECIPE - A CEDAR SPOON
From acedarspoon.com
4.8/5 (4)Estimated Reading Time 6 minsServings 6Total Time 6 hrs 10 mins
SOPA DE LIMA - MEXICAN CHICKEN LIME SOUP - THE HONOUR SYSTEM
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.
MEXICAN LIME SOUP - COMFORT FOOD STEP-BY-STEP RECIPES
From bayevskitchen.com
Cuisine MexicanTotal Time 1 hr 15 minsCategory SoupCalories 868 per serving
- Make a zest of 2 limes and a half of a grapefruit with a vegetable peeler. It’s better to make bigger pieces as we’ll simmer it and then remove from the pot.
- For the broth cut an onion in a half. Put one half to the pot and the other put aside, we’ll use it later.
- Measure the spices: 4 cloves of garlic, 4 bay leaves, 3 clove flowers, 1 cinnamon stick (approximately 7 cm in length ), 5 allspice peas, 15 black pepper peas, and big oregano pinch.
- Pour 1 l of chicken broth to the onion, add 2 chicken breasts and spices to the pot. Simmer for 30 minutes after boiling.
CHICKEN AND LIME SOUP - BUDGET BYTES
From budgetbytes.com
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.
AWESOME MEXICAN VEGGIE SOUP - THIS HEALTHY TABLE
From thishealthytable.com
4.5/5 (37)Total Time 30 minsCategory SoupsCalories 319 per serving
- Heat the olive oil in a large pot over medium-high heat. Then heat a grill to medium heat (or grill pan over medium heat).
- Add the diced onion and sauté for 4 to 5 minutes, or until translucent. Then add the garlic and red bell pepper. Cook for an additional 2 minutes.
- Add the spices (chili powder, cumin, and oregano) and chipotle chili to the pot and stir continuously for 30 seconds.
- Add the vegetable broth, diced green chilis, diced tomatoes, and black beans to the pot. Stir and cover. Bring to a boil, then reduce to a simmer for 10 minutes.
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.
20 BEST MEXICAN SOUP RECIPES - INSANELY GOOD
MEXICAN LIME SOUP - FOOD FOR NET
From foodfornet.com
Cuisine MexicanCategory SoupServings 4Total Time 40 mins
MEXICAN SPINACH & LIME SOUP RECIPE - RECIPES.NET
From recipes.net
Cuisine MTotal Time 15 minsCategory SoupCalories 53 per serving
MEXICAN CHICKEN SOUP: THE AUTHENTIC RECIPE AND A KEEPER!
From acanadianfoodie.com
5/5 (1)Category MainCuisine Canadian MexicanTotal Time 40 mins
MEXICAN LIME SOUP - FORKS OVER KNIVES
From forksoverknives.com
5/5 (3)Total Time 25 minsEstimated Reading Time 1 min
GUIDE TO MEXICAN LIMES - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
Estimated Reading Time 4 mins
MEXICAN CHICKEN CORN LIME SOUP INSTANT POT
From onepotdishrecipe.com
Cuisine MexicanCategory SoupServings 6Calories 155 per serving
SOPA DE LIMA (YUCATáN-STYLE LIME SOUP) RECIPE
From seriouseats.com
5/5 (2)Total Time 1 hrCategory Quick Dinners, Soups And StewsCalories 382 per serving
200 EASY MEXICAN RECIPES + CHICKEN AND LIME SOUP RECIPE ...
From simplystacie.net
5/5 (1)Total Time 40 minsCategory SoupsCalories 378 per serving
MEXICAN CHICKEN LIME SOUP RECIPES
From tfrecipes.com
SOPA DE LIMA (MEXICAN LIME SOUP) RECIPE - FOOD NEWS
From foodnewsnews.com
YUCATAN LIME CHICKEN SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY CILANTRO LIME SAUCE RECIPE: DRIZZLE THIS REFRESHING ...
From 30seconds.com
10 BEST CILANTRO LIME SOUP VEGETARIAN RECIPES | YUMMLY
From yummly.com
MEXICAN CHICKEN LIME SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SOPA DE LIMA: A MAYAN DELIGHT | MEXICAN LIME SOUP RECIPE ...
From spiciefoodie.com
EL TORITO CHICKEN-LIME SOUP RECIPE - MEXICAN.FOOD.COM ...
From pinterest.ca
TANGY LIME JUICE FUELS THIS MEXICAN CHICKEN SOUP THAT ...
From sfchronicle.com
MEXICAN LIME SOUP RECIPES
From tfrecipes.com
MEXICAN LIME SOUP - SONORA TORTILLAS
From sonoratortillas.ca
TANGY LIME JUICE FUELS THIS MEXICAN CHICKEN SOUP THAT ...
From prosubmer.com
8 MEXICAN LIME SOUP IDEAS | MEXICAN FOOD RECIPES, COOKING ...
From pinterest.com
SOPA DE LIMA (MEXICAN LIME SOUP) RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love