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
RED PEPPER SOUP WITH CHILE AND LIME
Make and share this Red Pepper Soup with Chile and Lime recipe from Food.com.
Provided by Shellbelle
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
- Stir in the garlic, then add the chile with the tomato paste.
- Stir in half the stock, then bring to a boil.
- Cover the pan, lower the heat and simmer for 10 minutes.
- Puree the mixture in a food processor or blender.
- Return to the pan, then add the rest of the stock.
- Add the grated lime zest and juice to the soup, with salt and pepper to taste.
- Bring the soup back to a boil.
- Remove from heat and serve with strips of lime zest scattered in each bowl.
Nutrition Facts : Calories 148.9, Fat 4.3, SaturatedFat 1, Cholesterol 6.8, Sodium 421.2, Carbohydrate 21.4, Fiber 3.5, Sugar 11.8, Protein 7.9
CREAM OF ROASTED RED BELL PEPPER SOUP WITH ROASTED SWEET CORN AND CILANTRO- LIME SOUR CREAM
Steps:
- Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
- Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
- In a mixing bowl, whisk all ingredients vigorously until light and creamy.
RED PEPPER & LIME SOUP
I got this recipe from the book "400 Best Ever Low-Fat/Fat Free Recipes" by Anne Sheasby. This soup looks delicious! It is a good light meal or winter warmer, with it's slightly spicy taste.
Provided by Country Girl825
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the onion and peppers, gently in the oil for around 5 minutes, shaking or moving the pan around occasionally until soft.
- Stir in the garlic.
- Add the chilli and the tomato puree together and add to the pan.
- Add half the stock and bring to the boil.
- Cover and simmer for around 10 minutes.
- In a food processor or blender, puree the mixture.
- Add to the saucepan and add the rest of the stock and the lime rind and juice.
- Bring to the boil.
- Serve hot.
RED PEPPER SOUP
This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.
Provided by Judi
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g
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.
YELLOW PEPPER SOUP WITH LIME
Provided by Marian Burros
Categories project, soups and stews, appetizer
Time 1h30m
Yield 9 cups or 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 500 degrees. Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes. Remove, place peppers in plastic bag and seal. Allow to steam at least 10 minutes; skins will come off easily. Stem, seed and remove seeds, but save the juices.
- Melt butter in a pot large enough to hold the remaining ingredients. Cook onion, garlic and chilies over low heat so that they don't brown but soften. Add sweet potato, lime leaves, basil, lemongrass and stock. Bring to a boil, reduce heat and simmer 20 minutes.
- Combine the peppers and their juices with the sweet potato mixture off the heat. Puree in a blender, in batches, until smooth. Season with salt. Refrigerate if desired.
- To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1230 milligrams, Sugar 5 grams, TransFat 0 grams
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- Whisk all the ingredients together in a small bowl and season with salt and pepper to taste. Cover with plastic and refrigerate until serving.
- Cook the oil and garlic together in a large Dutch oven over medium-low heat, stirring constantly, until the garlic is foamy and straw-colored, about 6-10 minutes. Stir in the onion, increase the heat to medium and cook until the onion is tender, 5-7 minutes.
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