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
CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO
This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.
Provided by Nyki
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g
CILANTRO LIME SOUP
Make and share this Cilantro Lime Soup recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes.
- Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro.
- Add corn and cook 2-3 minutes.
- Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).
Nutrition Facts : Calories 223, Fat 8, SaturatedFat 2.2, Cholesterol 36.3, Sodium 1021.6, Carbohydrate 19.1, Fiber 3, Sugar 5, Protein 20.4
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.
CILANTRO-LIME CHICKEN
As a working mom and home cook, I strive to have fabulous, flavor-packed dinners that make my family smile. Nothing is more awesome than a slow-cooker recipe that makes it seem as though you've been cooking in the kitchen all day! -Mari Smith, Ashburn, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients; rub over chicken. Place in a 4- or 5-qt. slow cooker. Combine remaining ingredients in a blender; cover and process pureed. Pour over chicken., Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 3-4 hours.
Nutrition Facts : Calories 253 calories, Fat 17g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 390mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
CHICKEN LIME SOUP
One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.
Provided by evelynathens
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 883.8, Fat 27.4, SaturatedFat 8, Cholesterol 62.2, Sodium 15446, Carbohydrate 33.1, Fiber 4.2, Sugar 15.2, Protein 122.6
CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO
Provided by Patrick Corrigan
Categories Soup/Stew Chicken Citrus Poultry Vegetable Simmer Bon Appétit Santa Monica California
Yield Makes 6 Main-course servings
Number Of Ingredients 9
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.
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