Chicken Tortilla Soup With Lime Recipes

Steps:

• Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
• Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with tortilla strips and serve.

Steps:

• Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels.
• Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup.
• Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt).
• Put the salsa and chicken broth in a large sauce pan.
• Bring to a boil, reduce heat and simmer, covered for 15 minute.
• Puree the soup with hand mixer or in blender.
• Add lime and salt to taste.
• Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese.
• Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway.
• Tip 2 - I add more garlic and make the soup quite spicy.
• Tip 3 - the tortilla chips can be omitted.
• Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results.

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

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.

Steps:

• In a large stock pot place the chicken and sprinkle with garlic salt. Add the water until its about 4 inches above the chicken. Wash the lime then cut it in half and add it to the pot. Bring water to a boil and continue until the chicken is cooked throughly. About 1-1 1/2 hours.
• Remove the chicken and let it cool. Remove the limes and skim the broth to remove fat. Shred the chicken after it has cooled off and set aside.
• To the broth add the chicken bouillon and let it simmer for a couple of minutes.
• Now add in your canned tomatoes and all your spices. I like to add in about 8 shakes of hot sauce (I use Cholula) Bring to a boil and add in the the zucchini and carrots and the shredded chicken.
• When the vegetables are done cooking your soup is done!
• Garnishes:.
• crumbled tortilla chips.
• shredded cheddar or montrey jack cheese.
• cilantro.
• sour cream.
• hot sauce like Cholula, Tapatio or tabsco.
• lime wedges.