White Bean Cilantro Lime Soup Recipes

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WHITE BEAN CILANTRO LIME SOUP



White Bean Cilantro Lime Soup image

Make and share this White Bean Cilantro Lime Soup recipe from Food.com.

Provided by Cook4_6

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 (15 ounce) cans cannellini beans (drained and rinsed)
2 limes (juice and zest)
3 garlic cloves (chopped)
3 tablespoons extra virgin olive oil
2 cups vegetable stock (or chicken)
1/3 cup chopped onion
1/4 cup cilantro (a good handful, chopped)
salt and pepper

Steps:

  • In a stock pot, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two.
  • Add in the stock. Then add the cilantro and lime juice.
  • Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes.
  • Use an immersion blender (or cool slightly and use your regular blender) to make the soup creamy and smooth.
  • Add a bit of salt and pepper to taste, if needed. Set aside with the lid on tight to keep the soup hot while you finish making any other sides.

Nutrition Facts : Calories 250.9, Fat 8.1, SaturatedFat 1.2, Sodium 630.9, Carbohydrate 34.5, Fiber 12.1, Sugar 4.7, Protein 11.5

BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM



Black Bean Soup with Cilantro-Lime Sour Cream image

Categories     Soup/Stew     Blender     Bean     Tomato     Super Bowl     Lunch     Lime     Bacon     Healthy     Sour Cream     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 20

1 16-ounce package (about 2 1/2 cups) dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low-salt chicken broth
1 large tomato, chopped
1 cup (packed) chopped fresh cilantro
1/3 cup (packed) chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

Steps:

  • Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
  • Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
  • Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.

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.

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