Yucatán Lime And Chicken Soup Food

SOPA DE LIMA (YUCATAN LIME SOUP)

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 CHICKEN AND LIME BROTH

Steps:

• In large saucepan place chicken breast with stock and bring to a boil. Skim and discard foam. Add 1 1/2 teaspoons salt, cracked peppercorns, oregano and garlic. Reduce to a simmer and cook 30 to 35 minutes, until the meat is tender. Lift out chicken and transfer to a platter. Cover with a damp towel and reserve. Add chicken livers to saucepan and simmer 6 - 8 minutes. Remove with a slotted spoon and transfer to the platter with the chicken. Strain the stock through a very fine strainer, discarding the solids, and skim off any fat from the top. Reserve. When the chicken is cool enough to handle, remove the skin and pull the meat from the bones. Shred chicken into strips, thinly slice the livers and reserve. In large stockpot heat the chicken fat or olive oil over a medium low heat. Add onions and cook with remaining 1 teaspoon salt and ground black pepper, until onions turn translucent, about 10 minutes. Add green peppers and cook for about another 5 minutes. Add tomatoes, chicken and livers, reserved stock, lime juice and grapefruit zest, or bitter lime juice. Bring to a boil then reduce to a simmer and cook until flavors meld, about 10 to 12 minutes. Remove grapefruit zest with a slotted spoon. Serve hot with garnishes scattered over the soup.

SOPA DE LIMA (MERIDA, YUCATAN)

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.

YUCATáN LIME AND CHICKEN SOUP

Steps:

• 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.
• Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
• Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.

MEAN CHEF'S 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.