Mexican Citrus Soup Recipes

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.

MEXICAN CITRUS DRESSING

Mexican Citrus Dressing image

Make and share this Mexican Citrus Dressing recipe from Food.com.

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

2 teaspoons grated orange rind
1/2 cup orange juice
2 tablespoons white wine vinegar or 2 tablespoons distilled vinegar
2 tablespoons fresh basil, minced or 2 teaspoons dry basil
1 jalapeno pepper, minced
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon cumin
3 garlic cloves, pressed

Steps:

In a Pyrex or glass bowl mix all the ingredients, cover and refrigerate up to 4 hours.

Nutrition Facts : Calories 209.1, Fat 1.7, SaturatedFat 0.1, Sodium 161.8, Carbohydrate 48.9, Fiber 2.6, Sugar 38, Protein 3.6

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

Ingredients

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.

MEXICAN CHILI SOUP

Mexican Chili Soup image

Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.

Provided by Tina Menard

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 pound rump roast, cut into small cubes
2 onions, chopped
4 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 bay leaves
3 ½ cups beef stock
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chile peppers
3 ounces tomato paste
2 (15 ounce) cans pinto beans, drained

Steps:

Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g

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