SOPA DE LIMA (MEXICAN LIME SOUP)
Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.
Provided by Amatre
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g
SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
MEXICAN TOMATO LIME SOUP
Steps:
- In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful to to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and contine to cook for several minutes. Add Tabasco to taste. Garnish as desired: crushed tortilla chips, sour cream, avocado. Can be served hot or chilled
MEXICAN TOMATO LIME SOUP
My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
- Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
- Let simmer for several minutes.
- Add hot sauce, salt, and pepper to taste.
- To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.
Nutrition Facts : Calories 175, Fat 10.1, SaturatedFat 4.7, Cholesterol 20.1, Sodium 847.6, Carbohydrate 16, Fiber 2.1, Sugar 11.7, Protein 8.5
MEXICAN TOMATO SOUP
This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.
Provided by Jeri Roth Lande
Categories Clear Soup
Time 20m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Use the oil to saute the garlic and cumin briefly in a soup pot.
- Add the rest of the ingredients.
- Bring to a boil and simmer 10 min or more.
Nutrition Facts : Calories 161.6, Fat 3.3, SaturatedFat 0.5, Sodium 498.9, Carbohydrate 30.6, Fiber 6.3, Sugar 10.8, Protein 6.5
MEXICAN LIME SOUP
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.
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