Lime Cilantro Chicken Soup Recipes

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.

Steps:

• Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.

Steps:

• Heat a very large, wide pot over medium. Add 2 tsp oil (or just spray). Add tortilla strips and cook, stirring frequently, until toasted, 2-3 minutes. Remove to paper towel.
• Add remaining 1 tsp oil to pot. Add leek and cook, stirring frequently, until slightly softened, about 1 minute. Add peppers and celery. Cook until vegetables begin to caramelize, about 12 minutes. Add garlic and cook 1 minute more. Stir in 3 cups water and the spices. Increase heat and bring to boiling. Add bouillon cube, stirring until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, about 6 minutes.
• Remove chicken to cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 minutes. Stir in juice from half a lime, along with cilantro. Serve soup with lime wedges and garnish with tortilla strips.

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!

Steps:

• Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes.
• Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro.
• Add corn and cook 2-3 minutes.
• Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).