Mexican Style Bean Soup With Shredded Chicken Lime Food

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

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.

MEXICAN BEAN SOUP WITH CHICKEN

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.
• Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.

MEXICAN LIME & BEAN SOUP

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.

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.

MEXICAN CHICKEN SOUP

Steps:

• Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
• In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
• Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
• Each serving equals 1 1/2 cups.

MEXICAN HAM AND BEAN SOUP

Steps:

• To "quick soak" beans: Rinse and pick over beans and place in a large pot. Cover with cold water to 2 inches above beans and bring to a boil for 2 minutes. Remove from heat, cover and let sit for at least an hour. Alternatively, you can soak your beans overnight, or use rinsed, canned beans.
• "Refresh" the dried chile by placing in very hot water for 15 - 30 minutes. Discard seeds and chop finely.
• Drain beans and put them in a large soup pot with broth, onion, water, ham, and herbs and spices. Bring to a boil, cover lightly, and reduce heat to medium-low.
• If you are using dried beans: Simmer 1 1/2 hours or until beans are tender. Then, stir in tomatoes (including juice if you wish) and "refreshed" chile; simmer an additional 30 minutes.
• If you are using canned (or pre-cooked) beans: you can add the tomato and chile with the other ingredients. Cook for a total of 30 minutes or as long as you wish to develop flavours fully.
• Discard bay leaves.
• Serve in bowls garnished with cilantro and a squeeze of lime.
• This freezes well, just freeze (without lime or cilantro) in 1 or 2 serving portions. Thaw in the fridge or microwave straight from frozen. A squeeze of lime after reheating really "freshens" this up after freezing.