El Torito Chicken Lime Soup Recipes

EL TORITO CHICKEN-LIME SOUP

Steps:

• Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
• Bring to a boil and simmer for 15 minutes.
• Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
• Adjust seasonings to taste.
• Ladle very hot soup into warm soup bowls, drop in cheese cubes.
• Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
• Makes about one quart or 4 one cup servings.

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.

EL TORITO CHICKEN TORTILLA SOUP

Steps:

• Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
• Set aside until cool enough to handle and shred.
• Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
• Bring to boil, reduce heat and simmer 20 minutes.
• Correct seasoning, if necessary.
• Add zucchini, squash, pepper, lime juice and Sherry.
• Bring again to boil.
• Reduce heat and simmer 15 minutes.
• Add cilantro and mint.
• Stir, then remove from heat.
• To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
• Ladle soup into each bowl.
• Sprinkle with shredded cheese and tortilla strips.
• Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

MEXICAN LIME SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
• Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.

MEXICAN CHICKEN LIME SOUP

Steps:

• In a large saucepan, heat oil over medium low heat.
• Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
• Add stock and bring to boil.
• Stir chicken in and reduce heat to low.
• Partially cover and simmer very gently for about 10 minutes.
• In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
• Just before serving, stir in tomato/avocado mixture; serve immediately.

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.