LIME CILANTRO CHICKEN SOUP
This recipe uses all fresh ingredients and is perfect if you are craving a Mexican style dish! This makes six servings, so it works well if you want leftovers.
Provided by The Green Orange
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Boil the chicken until cooked, then remove from the water and shred the chicken. Season with salt and pepper and set aside.
- Drain and rinse the beans and set aside for later.
- In a Dutch oven, saute the chopped peppers, celery, onions, and garlic in the olive oil until soft, about 5 minutes.
- Season the vegetables with salt and pepper.
- Add cumin, coriander, and chili powder, and saute for another minute.
- Add the chicken stock, beans, lime juice from 2 limes, and chopped tomato.
- Simmer for 15 - 20 minutes. Make sure the beans do not burn!
- Season with any additional spices as needed.
- Stir in the chicken and cilantro and heat for another 5 minutes.
- Serve with tortilla chips and lime wedges!
Nutrition Facts : Calories 346, Fat 15.4, SaturatedFat 3.9, Cholesterol 56.7, Sodium 885.4, Carbohydrate 29.8, Fiber 10.2, Sugar 4.9, Protein 23.1
PERUVIAN CHICKEN SOUP
A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me.
Provided by Sassy in da South
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper.
- Heat the olive oil in a large, heavy pot over medium-high heat.
- Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
- Add the chicken, and continue to cook for 5 minutes.
- Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
- Pour in the chicken broth, potatoes, and rice.
- Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts : Calories 421.5, Fat 17.4, SaturatedFat 2.8, Cholesterol 37.8, Sodium 1008.9, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 23.4
CILANTRO-LIME SOUP
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.
CILANTRO CHICKEN SOUP
Make and share this Cilantro Chicken Soup recipe from Food.com.
Provided by F-16 momma
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. In Dutch oven, cook chicken in broth over med-high heat until tender.
- 2. Remove chicken (reserve broth) & cut into bite-sized pieces; set aside.
- 3. In large stockot, add oil and pasta and gently saute until slightly brown.
- 4. Add reserved broth to pasta and cook until al dente.
- 5. Add chicken and simmer for 10 minute
- 6. Season to taste with salt & pepper.
- 7. Top with avocado, cilantro, and green onions & enjoy!
Nutrition Facts : Calories 528.7, Fat 25.9, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1192.7, Carbohydrate 45, Fiber 6, Sugar 2.7, Protein 28.9
KRISTI'S SOFT BUNS (GLUTEN FREE!)
After many, many months of head scratching, weeping, grinding my teeth and praying for salvation, I finally got this one right. This is my first official hamburger/sandwich bun that has been successful. I would think this would also make good hoagie buns, but might have to adjust baking times. Prep time includes rise time.
Provided by Kristi Waterworth
Categories Free Of...
Time 2h30m
Yield 6 buns, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
- Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
- Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
- Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
- Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
- Slice down the middle and have a sandwich. After all, you deserve one. :) These are also nice toasted.
Nutrition Facts : Calories 357.8, Fat 11.4, SaturatedFat 6.5, Cholesterol 60.7, Sodium 684.2, Carbohydrate 58.8, Fiber 2.8, Sugar 14, Protein 6.7
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