White Bean Cilantro Lime Soup Food

WHITE BEAN CILANTRO LIME SOUP

Steps:

• In a stock pot, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two.
• Add in the stock. Then add the cilantro and lime juice.
• Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes.
• Use an immersion blender (or cool slightly and use your regular blender) to make the soup creamy and smooth.
• Add a bit of salt and pepper to taste, if needed. Set aside with the lid on tight to keep the soup hot while you finish making any other sides.

BLACK BEAN-TOMATO SOUP WITH CILANTRO-LIME CREAM

Steps:

• Cook bacon in a large saucepan over medium heat until crisp.
• Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
• Add onion and celery to pan; cook 5 minutes or until celery is tender.
• Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
• Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes.
• Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
• Blend until smooth.
• Pour into a large bowl.
• Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
• Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

BLACK BEAN SOUP WITH CILANTRO CREAM

Steps:

• Combine the sun dried tomatoes and 1 cup boiling water in a small bowl. Make sure the tomatoes are covered and let stand until the tomatoes are soft. Drain, reserving the liquid, and then chop the tomatoes.
• Heat the olive oil in a large saucepan and sauté the bacon and onion until the onion is soft. Add the tomatoes, tomato liquid, beans, chicken or vegetable stock, garlic, cumin and hot pepper sauce. Mix well. Bring to a boil, then reduce heat and simmer, covered, for five minutes. Remove from the heat and stir in the cilantro (coriander) leaves.
• Blend with a stick blender (or in batches in the blender or food processor) until smooth. Return to the saucepan and heat gently before serving.
• To make the coriander cream: Combine all ingredients in a small bowl and mix well.
• Ladle hot soup into bowls and drizzle with the Cilantro Cream. You may garnish with some more chopped cilantro (coriander) if you wish.
• Notes: I have made this using my own oven dried cherry tomatoes and I usually save half a cup of the soup which does not get blended to give a bit more texture when added at the end.

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 & 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.

CHICKEN, BLACK BEAN, AND CILANTRO SOUP

Steps:

• In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
• Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice.
• After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.