Lime Soup With Chicken Recipes

SPICY CHICKEN-AND-LIME SOUP

Spicy Chicken-and-Lime Soup image

With a fresh and spicy homemade broth and an array of colorful and crunchy toppings, here's a soup to warm up even the chilliest of evenings. This recipe uses a whole bird, making it not only a satisfying meal, but an economical one too. Starting with a cut up whole chicken helps prevent meat from overcooking. Ask your butcher to cut it into parts or follow our guide.

Provided by Shira Bocar

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h10m

Number Of Ingredients 14

Ingredients

1 whole chicken (about 4 pounds), cut into 8 parts
1 onion, skin on, cut into quarters
2 carrots, scrubbed and cut into thirds
6 cloves garlic, skins on
2 jalapeños, 1 halved lengthwise, 1 thinly sliced
10 cilantro sprigs, plus 1/3 cup chopped leaves and stems
Kosher salt
Vegetable oil, for frying
4 corn tortillas, cut into 1/4-inch strips
2 medium tomatoes, diced
2 tablespoons fresh lime juice
2 avocados, thinly sliced, for serving
2 radishes, thinly sliced, for serving
1/3 cup crumbled cotija, for serving

Steps:

Fill a large pot with 14 cups water; add chicken, onion, carrots, garlic, halved jalapeño, cilantro sprigs, and 1 tablespoon kosher salt and bring to a boil. Skim foam, reduce heat, and gently simmer until chicken is cooked through, 20 to 25 minutes. Transfer all chicken pieces except backbone to a cutting board; continue simmering broth while you remove and discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer until broth is reduced by half, about 1 hour.
Strain broth through a fine‐mesh sieve; discard solids (including bones). Skim fat; transfer broth to a clean pot. (You should have 8 cups; if you don't have enough, add water.)
Heat 1 inch oil in a pot over medium‐high until it reaches 375 degrees on a thermometer. Add one‐third of tortilla strips and cook until golden and crisp, 2 to 3 minutes. With a slotted spoon, transfer to a paper‐towel‐lined plate; season with salt. Repeat with remaining tortilla strips.
Shred cooled chicken into 3 cups of bite‐size pieces (reserve remainder for another use). Add to broth along with sliced jalapeño, chopped cilantro, tomatoes, and lime juice. Heat through, about 2 minutes; season with salt. Serve topped with avocados, radishes, cotija, and fried tortilla strips.

SOPA DE LIMA (MEXICAN LIME SOUP)

Sopa De Lima (Mexican Lime Soup) image

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

Ingredients

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

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 SOUP WITH LIME AND AVOCADO

Chicken Soup With Lime and Avocado image

When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, weekday, soups and stews, main course

Time 30m

Yield Serves four

Number Of Ingredients 10

Ingredients

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
1 medium onion, finely chopped
1 garlic clove, minced
1 serrano or jalapeño chile, seeded if desired and minced
1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
1 cup shredded cooked chicken breast
1/4 cup chopped cilantro
1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
1 avocado, cut in small dice or thinly sliced
Corn tortilla crisps for garnish

Steps:

Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams

COCONUT-LIME CHICKEN CURRY SOUP

Coconut-Lime Chicken Curry Soup image

I created this chicken recipe to replicate the flavors of my favorite curry dish-slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

2 cans (13.66 ounces each) light coconut milk
2 cans (4 ounces each) chopped green chiles
8 green onions, sliced
2 teaspoons grated lime zest
1/2 cup lime juice
1/4 cup sweet chili sauce
6 garlic cloves, minced
4 teaspoons curry powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
3 cups cooked basmati rice
Minced fresh cilantro

Steps:

Place the first 9 ingredients in a 4- or 5-qt. slow cooker; stir in chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Skim fat; stir in cooked rice. Cook, covered, on low 15-30 minutes or until heated through. Sprinkle servings with cilantro.

Nutrition Facts : Calories 356 calories, Fat 16g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 455mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN LIME SOUP

Chicken Lime Soup image

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

Ingredients

olive oil, mist
3 boneless skinless chicken breast halves
4 limes
1 1/2 quarts homemade chicken broth or 1 1/2 quarts good quality chicken broth
1 cup diced red bell pepper
2 garlic cloves, minced
1/2 cup diced celery
1 cup diced carrot
1 1/4 cups diced zucchini
1 cup diced skinned and seeded tomatoes
salt
1/4 cup minced fresh cilantro
1/2 red onion, diced
3 ripe tomatoes, seeded and diced
1 jalapeno chile, minced (include seeds)
1 garlic clove, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2-3/4 teaspoon salt

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 TORTILLA SOUP WITH LIME

Chicken Tortilla Soup with Lime image

The fresh lime and cilantro in this zesty treat remind me of warmer climates-a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. -Marianne Morgan, Traverse City, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons olive oil, divided
1/4 teaspoon salt
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 pound red potatoes, cut into 1/2-inch cubes
1 cup frozen corn
1 can (4 ounces) chopped green chilies
1/4 cup minced fresh cilantro
1/4 teaspoon pepper
3 tablespoons lime juice

Steps:

In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool., In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.

Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 757mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

LIME SOUP WITH TORTILLA STRIPS AND CHICKEN

Lime Soup with Tortilla Strips and Chicken image

Categories Soup/Stew Chicken Citrus Onion Pepper Poultry Tomato Vegetable Appetizer Fry Lunch Lime Bell Pepper Summer Tortillas Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 cup plus 2 tablespoons olive oil
2 6-inch corn tortillas, cut into strips
6 cups canned low-salt chicken broth
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1 to 2 tablespoons fresh lime juice
1 skinless boneless chicken breast half, thinly sliced crosswise
1/2 cup chopped seeded tomato
1/2 cup chopped green bell pepper
1/2 cup chopped white onion
6 lime slices

Steps:

Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.

MEXICAN LIME SOUP

Mexican Lime Soup image

Categories Soup/Stew Chicken Garlic Tomato Sauté Quick & Easy Lime Avocado Jalapeño Cilantro Simmer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice
1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices

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.

AVOCADO SOUP WITH CHICKEN AND LIME

Avocado Soup with Chicken and Lime image

Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.

Provided by Michelle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

4 (6 inch) corn tortillas, julienned
1 ½ tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
¼ cup fresh lime juice
1 tomato, seeded and diced
salt and ground black pepper to taste
1 avocado - peeled, pitted and diced
¼ cup chopped fresh cilantro

Steps:

Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
Bake in the preheated oven until lightly browned, 3 to 5 minutes.
Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
Ladle soup into bowls and sprinkle with tortilla strips to serve.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g

LIME SOUP WITH CHICKEN

Lime Soup With Chicken image

Here's a lovely lime-infused soup which includes cumin, cinnamon and a pinch of ground cloves along with garlic, oregano and cilantro. Yum! Tip: To shred chicken, simply pull it apart with your fingers into thin strips. Serving suggestion: Add broken-up corn tortillas for additional garnish.

Provided by Sandi From CA

Categories Chicken

Time 40m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium green pepper, seeded, diced medium (about 1/2 lb, 1 1/2 cups)
1 small red onion, peeled and chopped (about 1/4 lb, 3/4 cup)
1 large garlic clove, peeled and finely chopped
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon oregano leaves, crushed
1/8 teaspoon ground cinnamon
1 pinch ground cloves
3 medium plum tomatoes, peeled, seeded, diced medium (about 1 lb total)
4 (14 ounce) cans reduced-sodium chicken broth
1 lime, sliced, plus
2 limes, juice of (2-4 Tbsp)
1/2 cup fresh cilantro, chopped
3 cups shredded cooked chicken or 3 cups shredded cooked turkey
1 avocado, peeled, diced medium
cilantro (to garnish)

Steps:

Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
Ladle into warmed bowls. Garnish with avocado and cilantro.

Nutrition Facts : Calories 165.5, Fat 9.5, SaturatedFat 1.9, Cholesterol 31.5, Sodium 315.6, Carbohydrate 7.2, Fiber 2.2, Sugar 1.7, Protein 14.6

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In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice. Dice chicken and add to pot. Cover and bring to a boil over medium heat. …
From simplystacie.net

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CHICKEN AND LIME SOUP LIME INSPIRED EATS! | FRESHLIME

2020-08-06 The best part about soup for a family dinner is that everyone can add whatever toppings they want, to make it just how they like. This chicken and lime soup is bursting with flavor and would be delicious topped with some sour cream, avocados, cilantro or fresh tomatoes. We found this recipe for you on BudgetBytes.com and you can see the FULL ...
From freshlime.com

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CHILI LIME CHICKEN SOUP - CHUGWATER CHILI

2021-02-08 In a medium sized pot sauté the onion, jalapeno, garlic, and celery in the oil until the onion becomes soft or translucent. Season with the Chugwater Chili Seasoning, oregano, cumin, salt, and pepper. Add the chicken breast, chicken broth, and diced tomatoes with green chilies to the pot. Boil for 10 minutes, simmer for 30.
From chugwaterchili.com

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YUCATECAN CHICKEN AND LIME SOUP (SOPA DE LIMA)

Maricel Presilla’s recipe from “Gran Cocina Latina” informed our version, which includes cinnamon, allspice and cumin, along with oregano. Simmering bone-in chicken thighs in store-bought chicken broth yields a deeply flavorful base for the soup along with an ample amount of tender meat to shred and add back to the pot. But before ...
From 177milkstreet.com

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CHICKEN AND LIME SOUP RECIPES | SPARKRECIPES

side dish recipes; chick peas; crab rangoon; healthy appetizers; cilantro hummus; cucumber tomatoes; cajun shrimp; onions; cranberries apricots; cherry angel food cake; chicken brocolli; chicken chat; slow cooker egg; hot fudge crockpot cake; mexican rice casserole; nut roast; chicken oregano with sweet peppers recipe; low sodium soup; Seasonal ...
From recipes.sparkpeople.com

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CHICKEN AND LIME SOUP | JO’S RECIPE BOX

Saute onion in oil over medium heat until translucent. Add the garlic and cook for 1 minute. Add the chicken broth, Rotel, green chiles, chicken, rice, lime juice and seasonings. Cook until warmed through. Add the cilantro.
From josrecipebox.com

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CHICKEN LIME SOUP - NELLIE AND JOE'S FAMOUS KEYLIME JUICE

2014-11-12 Place the chicken breasts, water, garlic, onion, cilantro and salt in a large pot and bring to a boil. Cook covered over low heat for 35-40 minutes or until chicken is tender. Strain and reserve the stock. Shred chicken and set aside. Toast the cumin, cinnamon, clove and oregano in a small skillet, then transfer to a blender. Add ½ cup of the reserved chicken stock …
From keylimejuice.com

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10 BEST CHICKEN LIME CILANTRO SOUP RECIPES | YUMMLY

2022-06-26 Silky Tortilla Soup KitchenAid. olive oil, fire roasted tomatoes, shredded cheddar cheese, corn tortillas and 9 more. Tom Yum Soup with Shrimp (Thai Hot and Sour Soup) Oh Snap! Let's eat! scallions, coconut aminos, shrimp, sweet onion, coconut oil, …
From yummly.com

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CHICKEN SOUP RECIPE - SLICES OF LIME

2022-04-29 Directions to make Chicken Soup Recipe. 1. Firstly, take 250 grams of cleaned chicken in a pressure cooker, instant pot, or a pan.
From slicesoflime.com

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