Lime Soup Recipes

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SOPA DE LIMA (YUCATAN LIME SOUP)



Sopa de Lima (Yucatan Lime Soup) image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 17

8 corn tortillas
1/2 cup vegetable oil
Salt
1 medium onion, chopped
1 celery rib, thinly sliced
1 carrot, thinly sliced
1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried Mexican oregano, crumbled
1 large tomato, peeled and chopped
8 cups chicken stock or canned low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts
2 green onions, finely chopped
3 limes, juiced (about 1/3 cup)
1 large avocado, peeled, pitted and coarsely chopped
2 tablespoons chopped fresh cilantro leaves

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.

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

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

CURTIS' LIME SOUP



Curtis' Lime Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium red onion, diced
3 garlic cloves, minced
2 tablespoons dried oregano
Salt
1/2 pound fried tofu
2 carrots diced
1/2 pound green beans, cut into 1-inch pieces
2 medium tomatoes, diced
1 cup vegetable stock
1/2 bunch cilantro, chopped
2 tablespoons chili powder
2 limes thinly sliced
Juice of one lime

Steps:

  • In a large pot, heat the oil and saute the onion and garlic. Add the remaining ingredients and simmer until done, about 35 minutes.
  • TIP:
  • COOKING WITH LIME-SEVICHE
  • The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.

LIME SOUP



Lime Soup image

Provided by Rebecca Rather

Categories     Lime     Simmer     Boil

Yield Serves 8 to 10

Number Of Ingredients 20

1 (4- to 5-pound) stewing chicken (preferably organic)
2 medium yellow onions
2 large carrots, halved
2 stalks celery
3 cloves garlic
2 bay leaves
1 teaspoon whole peppercorns
2 tablespoons olive oil
2 teaspoons minced garlic (about 2 cloves)
1 poblano chile, stemmed, seeded, and cut into 1/4-inch dice
4 ears fresh corn, husked and kernels cut from the cob
1 tablespoon kosher salt
1 teaspoon dried Mexican oregano
1 1/2 cups freshly squeezed lime juice (about 6 medium limes)
Toppings
Chunks of fresh avocado
Diced fresh tomatoes
Chopped fresh cilantro
Lime wedges
Fried tortilla strips

Steps:

  • Set the chicken in a large, heavy stockpot and fill it with cool water to cover by at least 1 inch. Halve 1 of the onions. Add the carrots, the onion halves, celery, garlic cloves, bay leaves, and peppercorns and bring to a boil over medium-high heat. Decrease the heat to medium and simmer gently for 2 hours, skimming off any scum that rises to the top. Remove the chicken from the broth and let rest in a large dish until it is cool enough to handle. Strain the chicken broth and return it to the stockpot. You'll have 10 to 12 cups of broth. Remove the skin from the cooled chicken and discard; shred the meat and return it to the broth in the stockpot.
  • Heat the oil in a large skillet set over medium heat. Cut the remaining onion into 1/4-inch dice. Sauté the diced onion, minced garlic, poblano, and corn for about 3 minutes until the vegetables are soft. Stir the sautéed vegetables into the chicken stock, stir in the salt, oregano, and lime juice and bring the mixture to a simmer. Taste and add more salt and lime juice if needed. Serve hot with the toppings of your choice.
  • do it early
  • The soup can be made up to 2 days in advance, covered, and refrigerated.

SPICY LIME AVOCADO SOUP



Spicy Lime Avocado Soup image

My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.

Provided by SerenaBloom

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

Time 52m

Yield 4

Number Of Ingredients 11

2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 large white onion, chopped, divided
3 limes, juiced
1 cup chopped cilantro, divided
2 jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 tablespoons reduced-sodium chicken bouillon powder
3 large firm-ripe avocados, cut into chunks
¼ cup crumbled queso fresco, or to taste

Steps:

  • Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
  • Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
  • Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
  • Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
  • Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 29.1 g, Cholesterol 34.3 mg, Fat 37.4 g, Fiber 15.7 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 538.9 mg, Sugar 4.8 g

GARLIC LIME SOUP



Garlic Lime Soup image

I think this is from a Gilroy Garlic Festival...it's a light, simple, wonderful starter that I serve in mugs before dinner. It's also our cure-all for winter colds. Since it is so simple, the quality of the chicken stock is crucial. I usually add way more garlic and cilantro than the recipe calls for, but heck, when EVERYONE is eating garlic, who cares?

Provided by DeeCooks

Categories     Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 quart good chicken stock
1/2 cup sliced garlic clove (not TOO thin)
3 tablespoons olive oil
1/2 cup lime juice
1/2 cup finely chopped cilantro (or chopped green onions if you are a cilantro-phobe)

Steps:

  • Saute garlic in oil SLOWLY til very soft and golden.
  • Add broth, bring to a simmer, add lime juice and cilantro.
  • Garnish with a few whole cilantro leaves.
  • Obviously this can be played with--I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc. But the basic simplicity is its beauty.

Nutrition Facts : Calories 209.3, Fat 13.1, SaturatedFat 2.2, Cholesterol 7.2, Sodium 347.7, Carbohydrate 16.8, Fiber 0.5, Sugar 4.5, Protein 7.3

LIME SOUP (SOPA DE LIMA)



Lime Soup (Sopa De Lima) image

Provided by Joe Drape

Categories     dinner, lunch, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable oil for frying
8 ounces corn tortillas (preferably a mixture of red, white and blue), cut into 1-inch strips
1 8- to 9-inch stick Mexican cinnamon, broken into pieces
2 teaspoons dried Mexican oregano
5 whole cloves
8 cups chicken stock
1 pound chicken breast, cut into 3/4 inch dice
4 to 6 tablespoons fresh lime juice, as needed, plus 4 to 6 slices of lime, for garnish
Salt
8 ounces shredded Monterey Jack cheese
2 avocados, peeled and cut into 1/2-inch dice
1/2 cup finely sliced cilantro leaves

Steps:

  • Place a large skillet over medium-high heat, and add about 1/2 inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
  • Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
  • Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
  • To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.

Nutrition Facts : @context http, Calories 875, UnsaturatedFat 49 grams, Carbohydrate 35 grams, Fat 67 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1335 milligrams, Sugar 6 grams, TransFat 0 grams

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

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.

CILANTRO-LIME SOUP



Cilantro-Lime Soup image

Categories     Soup/Stew     Chicken     Citrus     Herb     Poultry     Lime     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream

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.

RED PEPPER & LIME SOUP



Red Pepper & Lime Soup image

I got this recipe from the book "400 Best Ever Low-Fat/Fat Free Recipes" by Anne Sheasby. This soup looks delicious! It is a good light meal or winter warmer, with it's slightly spicy taste.

Provided by Country Girl825

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 red bell peppers, seeded, chopped
1 large onion, chopped
1 teaspoon olive oil
1 garlic clove, crushed
1 red fresh chili pepper, sliced
3 tablespoons tomato puree
3 1/4 cups chicken stock
1 finely grated lime, rind and juice

Steps:

  • In a large saucepan, cook the onion and peppers, gently in the oil for around 5 minutes, shaking or moving the pan around occasionally until soft.
  • Stir in the garlic.
  • Add the chilli and the tomato puree together and add to the pan.
  • Add half the stock and bring to the boil.
  • Cover and simmer for around 10 minutes.
  • In a food processor or blender, puree the mixture.
  • Add to the saucepan and add the rest of the stock and the lime rind and juice.
  • Bring to the boil.
  • Serve hot.

MEXICAN STREET CORN SOUP



Mexican street corn soup image

Serve up a bowl of this spicy Mexican soup for lunch or supper. Made with lime, green chilli and smoked paprika, it's full of interesting flavours

Provided by Nadine Brown

Categories     Lunch, Starter

Time 30m

Number Of Ingredients 10

1 tbsp vegetable oil
3 x 198g cans sweetcorn, drained
1 small onion, chopped
1 large potato, peeled and cut into 1cm cubes
1 tsp smoked paprika, plus extra to serve
½ tsp ground cumin
900ml fresh vegetable stock
1 lime, ½ juiced, ½ thinly sliced
1 green chilli, thinly sliced
60g feta, crumbled

Steps:

  • Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
  • Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
  • Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.

Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

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From rachaelraymag.com


HOT AND SOUR SOUP WITH LIME RECIPE - MOLLY YEH | FOOD & WINE
Directions. Instructions Checklist. Step 1. In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear ...
From foodandwine.com


SLOW COOKER MEXICAN CHICKEN LIME SOUP RECIPE - A CEDAR SPOON
2018-03-04 Instructions. In a large slow cooker add all of the ingredients except the lime juice. Cover and cook on low for 6 hours or high for 3-4 hours. When the soup is done coking remove the chicken and shred with two forks. Return the chicken to the slow cooker and add in the lime juice. Give it a good stir and taste the soup.
From acedarspoon.com


THAI COCONUT LIME CHICKEN RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BEST YUCATECAN CHICKEN AND LIME SOUP (SOPA DE LIMA) RECIPE
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


JALAPEñO LIME CHICKEN SOUP RECIPE - PINCH OF YUM
2018-10-15 In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant. Add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes.
From pinchofyum.com


DETOX LENTIL LIME SOUP RECIPE - CHATELAINE
2012-04-13 1 cup (250 mL) fresh lime juice. Sea salt to taste. Directions: 1. Rinse dry red lentils in cold water, over and over until water runs clear. In …
From chatelaine.com


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