TORTILLA SOUP WITH CHICKEN AND LIME
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Provided by Kathi Long
Categories Soup/Stew Chicken Tomato Low Fat Kid-Friendly Quick & Easy Lunch Lime Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
- Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with tortilla strips and serve.
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.
LIME CHICKEN TORTILLA SOUP
Chicken broth flavoured with salsa and lime,poured over tortilla chips and shredded chicken and garnished with cheese. See my short cuts in the description. Preparation time includes time to make the salsa - see my salsa Recipe #362382
Provided by Deantini
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels.
- Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup.
- Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt).
- Put the salsa and chicken broth in a large sauce pan.
- Bring to a boil, reduce heat and simmer, covered for 15 minute.
- Puree the soup with hand mixer or in blender.
- Add lime and salt to taste.
- Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese.
- Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway.
- Tip 2 - I add more garlic and make the soup quite spicy.
- Tip 3 - the tortilla chips can be omitted.
- Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results.
Nutrition Facts : Calories 449.9, Fat 23.9, SaturatedFat 5.1, Cholesterol 64, Sodium 1041, Carbohydrate 28, Fiber 3.4, Sugar 6.3, Protein 30.3
CHICKEN TORTILLA SOUP WITH LIME
Make and share this Chicken Tortilla Soup With Lime recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a medium soup pot over medium high heat and add the olive oil -- a couple times around the inside of the pan should be fine.
- Chop the chicken tenders into bite size pieces.
- Season the chicken with salt and pepper and add to the hot soup pot.
- Lightly brown the chicken for about 3 to 4 minutes, then add the garlic, bell peppers, onions, jalapeños, celery, cumin, coriander, salt and pepper.
- Continue to cook for 3 minutes, stirring frequently.
- While that is cooking place the tortilla chips in a food processor and process until well ground. I f you don't have a processor place the chips in a sealable plastic storage bag and crush with a rolling pin.
- Add the ground tortilla chips to the soup pot and stir to combine.
- Add the chicken stock and bring the soup to a simmer.
- Simmer the soup for 15 minutes.
- Ladle the soup into bowls and garnish with the sour cream. Pass the lime zest, chopped cilantro, and sliced scallions for each person to add to taste.
Nutrition Facts : Calories 440.6, Fat 18.4, SaturatedFat 6.1, Cholesterol 118.6, Sodium 507.4, Carbohydrate 20.2, Fiber 2.6, Sugar 7.4, Protein 47.9
CHICKEN, TORTILLA AND LIME SOUP
Make and share this Chicken, Tortilla and Lime Soup recipe from Food.com.
Provided by Kim Porter
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over high heat, bring 3.
- 5 quarts of the broth to a boil.
- Reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes).
- In a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth.
- Bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes.
- Transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces.
- Set aside.
- Discard the stock.
- In another skillet, warm the olive oil.
- Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes.
- Add the garlic and jalapeno chile and cook for 1-2 minutes to soften.
- Add to the reduced broth, raise the heat to high, and bring to a boil.
- Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes.
- Taste and adjust seasoning.
- While the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches.
- Working in batches, drop in tortilla strips and fry until golden and crisp, about 2 minutes.
- Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
- Ladle the soup into warmed bowls.
- Sprinkle lime pieces and tortilla evenly over the tops.
- Serve immediately.
- Also good with sliced avocado.
Nutrition Facts : Calories 350.2, Fat 13.8, SaturatedFat 2.6, Cholesterol 60.5, Sodium 2697.6, Carbohydrate 19.5, Fiber 2.7, Sugar 4.7, Protein 35.5
CHICKEN TORTILLA SOUP WITH LIME
I love chicken tortilla soup. After eating it several times at one of my favorite restaurants I decided to make it myself. This is the recipe I came up with. In this recipe the measurements are not exact as I tend to not measure. It's based on my taste buds. Feel free to add or lessen to make it suitable for your taste buds.
Provided by SoCalCookerGal
Categories Stocks
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot place the chicken and sprinkle with garlic salt. Add the water until its about 4 inches above the chicken. Wash the lime then cut it in half and add it to the pot. Bring water to a boil and continue until the chicken is cooked throughly. About 1-1 1/2 hours.
- Remove the chicken and let it cool. Remove the limes and skim the broth to remove fat. Shred the chicken after it has cooled off and set aside.
- To the broth add the chicken bouillon and let it simmer for a couple of minutes.
- Now add in your canned tomatoes and all your spices. I like to add in about 8 shakes of hot sauce (I use Cholula) Bring to a boil and add in the the zucchini and carrots and the shredded chicken.
- When the vegetables are done cooking your soup is done!
- Garnishes:.
- crumbled tortilla chips.
- shredded cheddar or montrey jack cheese.
- cilantro.
- sour cream.
- hot sauce like Cholula, Tapatio or tabsco.
- lime wedges.
More about "tortilla lime soup recipes"
LIME CHICKEN TORTILLA SOUP - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 30 minsServings 6Calories 272 per serving
- Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1 Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.
- Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10 minutes or until crisp.
- Stir chicken and corn into soup; heat through. Just before serving, stir in avocados and lime juice. Top each serving with tortilla strips and, if desired, cilantro and radish slices. Makes 6 servings.
CHICKEN, TORTILLA AND LIME SOUP | WILLIAMS SONOMA
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5/5 (2)Total Time 1 hr 30 minsServings 6
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