Lime Soup Recipes

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

Steps:

• Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
• Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
• When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

Steps:

• Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
• In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Steps:

• Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
• Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
• While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
• Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
• Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.

Steps:

• Place a large skillet over medium-high heat, and add about 1/2 inch oil. Set aside a baking sheet lined with paper towels. When oil shimmers, add a strip of tortilla; oil is hot enough when tortilla becomes crisp and very lightly browned in about 30 seconds. Adjust heat as necessary and add strips in batches, transferring to paper towels as they cook.
• Heat oven or toaster-oven to 400 degrees. Place cinnamon pieces, oregano and cloves on a baking sheet or metal tray, and roast until lightly browned and fragrant, about 5 minutes; be careful not to burn.
• Place chicken stock in a medium saucepan and bring to a boil. Add roasted spices, lower heat, and simmer for 10 minutes. Pour stock through a fine-meshed strainer into a clean pan, and return to a simmer. Add diced chicken and simmer until chicken is opaque in center, about 10 minutes. Add 4 to 6 tablespoons lime juice, as desired, and season with salt to taste.
• To serve, place equal portions of chicken in center of each soup plate. Top with a small mound of fried tortilla strips and 1 to 2 tablespoons shredded cheese. Pour chicken broth into bowl, keeping mound intact. Garnish each bowl with avocado, a slice of lime and cilantro.

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:

• 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.

Steps:

• Set the chicken in a large, heavy stockpot and fill it with cool water to cover by at least 1 inch. Halve 1 of the onions. Add the carrots, the onion halves, celery, garlic cloves, bay leaves, and peppercorns and bring to a boil over medium-high heat. Decrease the heat to medium and simmer gently for 2 hours, skimming off any scum that rises to the top. Remove the chicken from the broth and let rest in a large dish until it is cool enough to handle. Strain the chicken broth and return it to the stockpot. You'll have 10 to 12 cups of broth. Remove the skin from the cooled chicken and discard; shred the meat and return it to the broth in the stockpot.
• Heat the oil in a large skillet set over medium heat. Cut the remaining onion into 1/4-inch dice. Sauté the diced onion, minced garlic, poblano, and corn for about 3 minutes until the vegetables are soft. Stir the sautéed vegetables into the chicken stock, stir in the salt, oregano, and lime juice and bring the mixture to a simmer. Taste and add more salt and lime juice if needed. Serve hot with the toppings of your choice.
• do it early
• The soup can be made up to 2 days in advance, covered, and refrigerated.

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.