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
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
SOPA DE LIMA
This is a wonderfully flavored chicken soup that is enhanced by the lime. Each serving receives a generous squeeze of lime juice--the juice of 1 whole key lime right before serving. The recipe comes from "Southwest Slow Cooking".
Provided by PaulaG
Categories Tex Mex
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a 4 quart crock pot, combine all ingredients except for the olive oil, corn tortilla strips, limes and avocado.
- Cover and cook on low for 6 to 8 hours.
- Remove the chicken and shred with a fork, return shredded chicken to crock pot and stir to combine, continue to cook for about 1/2 hour.
- Heat oil in a medium-size skillet and sauté the tortilla strips until crisp, drain on paper towels.
- Divide the soup into individual serving bowls and garnish each with the juice of a whole lime.
- Top each serving with chopped avocado, cilantro and tortilla strips.
Nutrition Facts : Calories 336.5, Fat 16.3, SaturatedFat 2.4, Cholesterol 34.2, Sodium 355.4, Carbohydrate 34.9, Fiber 9.4, Sugar 5.1, Protein 18.4
SOPA DE LIMA (MERIDA, YUCATAN)
Make and share this Sopa De Lima (Merida, Yucatan) recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Fry the tortilla slices in vegetable oil. Let stand in absorbent paper.
- Put the onion,diced in a sarten (pot) with oil, when onion is transparent put in the tomato with it's juice.
- Let it cook on low heat 20 minutes and add the chicken, chicken broth dried (I used chicken soup base), lime juice, salt and pepper and chile if using.
- Simmer on med low till chicken is cooked through.
- Add fried tortilla strips and garnish with lime and avocado, serve.
Nutrition Facts : Calories 672, Fat 23.4, SaturatedFat 5.1, Cholesterol 23.2, Sodium 1675.8, Carbohydrate 91.5, Fiber 11.5, Sugar 9.3, Protein 27
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.
More about "sopa de lima mexican lime soup food"
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.
SOPA DE LIMA - AUTHENTIC MEXICAN RECIPE | 196 FLAVORS
From 196flavors.com
- In a large pot, heat the oil over medium-high heat. Add the onion, bell pepper, tomatoes and salt. Cook for 10 minutes until the vegetables are cooked through.
- Heat the oil in a deep pan over medium heat. Once hot, fry the corn tortilla strips for not more than 20 seconds or until golden. Remove with a slotted spoon, then place on a plate lined with paper towels. Season with salt.
SOPA DE LIMA (YUCATáN LIME AND CHICKEN SOUP) | FOOD & …
From foodandwine.com
- Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
- In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
- Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
SOPA DE LIMA (YUCATáN STYLE LIME SOUP) - MISSION FOOD ...
From mission-food.com
- To make the tortilla strips: In a medium skillet over medium-high heat, add enough canola oil to reach a depth of ½ inch and heat until a small piece of tortilla or a speck of salt immediately sizzles on contact. Cook the tortillas, one at a time, for 1 to 2 minutes on each side, or until golden brown and slightly puffed. Using tongs, transfer the tortillas to paper towels to drain; sprinkle with salt.
- To make the soup: In a large stockpot over low heat, warm the olive oil. Add the onion and garlic and cook for 10 minutes. Season with salt and pepper, stir in the jalapeño, and cook for another 2 minutes. Stir in the tomatoes and oregano and cook for 5 minutes more. Turn the heat to high, add the chicken stock, and bring to a boil. Turn the heat to low, cover, and cook for 30 minutes. Add the chicken and cook for another 5 minutes.
- Just before serving, add the lime juice to the soup. Taste and adjust the seasoning, adding more salt, pepper, jalapeño, or lime juice if needed.
SOPA DE LIMA (MEXICAN LIME SOUP) RECIPE | HOMESICK TEXAN
From homesicktexan.com
- 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.
MEXICAN LIME SOUP - SOPA DE LIMA - COOKTHESTORY
From cookthestory.com
- 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.
SOPA DE LIMA - MEXICAN CHICKEN LIME SOUP - THE HONOUR SYSTEM
From thehonoursystem.com
- 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 SOPA DE LIMA (MEXICAN CHICKEN SOUP WITH LIME)
From baconismagic.ca
- Add 1 tablespoon of vegetable 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.
SOPA DE LIMA RECIPE - AUTHENTIC SOPA DE LIMA SOUP | HANK SHAW
From honest-food.net
- Either put the chicken into a large soup pot whole, or cut it into pieces. Your choice. Add the remaining soup base ingredients plus enough water to cover by 1 inch. Bring this to a simmer and cook gently until the meat is tender, anywhere from 30 minutes for quail to 3 hours for an old rooster or turkey legs.
- Heat the chicken fat or olive oil in a clean pot over medium heat. Add the onions and stir to coat with the oil. Cook until soft and translucent, but not browned, about 5 minutes. After about 3 minutes of cooking, add the diced poblano or bell pepper.
LIMA SOUP - PATI JINICH
From patijinich.com
- Place the unpeeled garlic cloves under the broiler, or on a pre-heated comal set over medium heat, and roast or char for 10 minutes, flipping a couple times in between, until completely blackened. Set aside.
- Rinse and dry the soup pot. Heat the oil over medium-high heat. Once hot, add the onion, bell pepper, tomato and 1/2 teaspoon salt. Cook, stirring often, for about 10 minutes until the vegetables are completely cooked through and practically mashed and mushy.
- Ladle the soup into bowls and add a couple very thin slices of lima. Top with tortilla strips, and give everyone a half a lima to squeeze into their soup right before they eat it. Additionally, you may set out chopped cilantro and habanero for everyone to garnish as they please.
SOPA DE LIMA (MEXICAN LIME SOUP) - CAROLINE'S COOKING
From carolinescooking.com
Ratings 3Calories 334 per servingCategory Appetizer/Starter, Lunch
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