YUCATAN-STYLE CHICKEN AND LIME SOUP
Yucatan-Style Chicken and Lime Soup
Provided by Sara Deseran
Time 2h30m
Yield 4
Number Of Ingredients 13
Steps:
- Make stock: Pull meat off bones and dice enough to make 2 cups; set aside. Put bones in a 6-qt. pot and pour in 9 cups water (to just cover bones). Add celery, carrot, onion quarter, and bay leaf. Bring to a boil, then reduce heat and simmer, lid barely ajar, 2 hours. Strain stock and return to cleaned pot.
- Add lime juice, salt to taste, chopped onion, zucchini, and corn. Bring to a simmer, then add 2 cups diced reserved chicken. Simmer until vegetables are just cooked, 1 to 2 minutes more. Taste and season with salt.
- Put 1/3 cup rice in each of 4 bowls. Ladle soup over rice. Stem and halve squash blossoms (if using) and add to bowls. Top with some cheese and a grind of pepper. MAKE AHEAD Soup through Step 2, up to 1 day. Cooked rice, up to 2 days.
Nutrition Facts : Calories 441, Carbohydrate 49, Cholesterol 88, Fat 9.8, Fiber 2, Protein 40, SaturatedFat 2.5, Sodium 978
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.
YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
Steps:
- Cook orzo in pot of boiling salted water until just tender. Drain well.
- Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.
CHICKPEA AND ORZO SOUP
Make and share this Chickpea and Orzo Soup recipe from Food.com.
Provided by Lorrie in Montreal
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
- Add tomatoes and chickpeas. Cook for 15 minutes.
- Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
- Serve the soup with bowls of chopped parsley and parmesan cheese.
Nutrition Facts : Calories 300.9, Fat 10.9, SaturatedFat 1.6, Sodium 911.5, Carbohydrate 41.9, Fiber 6.1, Sugar 3.5, Protein 10.1
MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
Provided by Halcyon Eve
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and chiles.
- Sauté until onion begins to brown, about 4 minutes.
- Add chicken; sauté 1 minute.
- Add broth, lime juice, and tomato.
- Simmer until chicken is cooked through, about 3 minutes.
- Mix in orzo, then chopped cilantro.
- Season soup with salt and pepper.
- Ladle soup into 4 bowls.
- Garnish with cilantro sprigs.
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- Set large stock pot over medium to medium-low heat. Lay the onion and garlic head, cut-side down, in the pot. Cover and roast without turning until dark brown and quite soft, about 10 minutes.
- When the onion and garlic are ready, add the water to the pot, along with spices, and jalapeno. Raise the heat to high and bring to a boil. Reduce the heat to maintain a slow, steady simmer. Juice and cut the ends off the limes and add the ends to the pot, along with the juice.
- Cover the pot and simmer for 1 ½ to 2 hours. Strain the broth and add enough water to make sure you have the full 8 cups.
- While the stock is rolling, prep the rest of the ingredients. Roast the Poblano by holding it over an open flame or close up under a preheated broiler until blackened and blistered all over, about 6 minutes. Put in a brown paper bag and seal, and let the steam work its magic for 10 minutes. After that time, using a paper towel, remove the blackened skin. Remove the seeds and coarsely chop. Chop the onion, tomatoes and cilantro and get ready.
YUCATáN LIME AND CHICKEN SOUP RECIPE - FOOD AND WINE
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- 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.
- Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
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