Chicken Lime Vegetable Soup Recipes

CHICKEN LIME SOUP

Steps:

• Spray olive oil mist over the chicken breasts, then squeeze the juice of 1 lime over them. Grill (or broil) the chicken over medium heat for 5 minutes per side. Cool for a few minutes, then dice or shred. Set aside.
• Bring the chicken broth to a simmer. Add the bell pepper, garlic, celery and carrot. Cook over low heat for 15 minutes. Stir in the zucchini and cook for 5 minutes. Add the reserved chicken, the juice of the remaining limes and the tomato. Season with salt. Simmer for a couple of minutes. Remove from heat. Stir in the cilantro and salsa, or pass them at the table.
• For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.

CHICKEN LIME SOUP

Steps:

• In a slow cooker, combine the broth, carrots, bay leaves, fresh or dried thyme, and lime juice. In a skillet, combine the coconut oil (enough to cover the pan) and sea salt. Then add the onion wedges and sauté over a MEDIUM heat for about 3-5 minutes, or until the onion wedges are translucent. Transfer the onion wedges to the slow cooker. In the same skillet add the chicken breasts and add, if necessary, more coconut oil and sea salt. Sauté the chicken for about 5-7 minutes, or until the outer portion starts to turn white. Using a slotted spoon transfer the chicken to the slow cooker.
• Set the slow cooker to LOW, about 4 to 6 hours. With about an hour of cook time remaining, add the chopped cauliflower florets.
• Once the soup is cooked, garnish with green onion, chopped cashews, or tortilla chips, if desired.

CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO

Steps:

• Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.

CHICKEN LIME VEGETABLE SOUP

Steps:

• Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
• Add mushrooms and continue cooking about 3-5 minutes.
• Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
• Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
• Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
• Ladle into bowls and top with crispy tortilla strips.

CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO

Steps:

• Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.