Xochitl Chicken And Lime Soup Recipes

Steps:

• 1. Heat olive oil in a large soup pot. (I used chili infused olive oil.) Add the onion, celery, pepper, and carrot - cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add garlic and cook for one more minute.
• 2. Add the chicken breast, broth, diced tomatoes with chiles, oregano, and cumin to the pot. Cover pot, turn the heat up to high, and bring to a boil. Then, turn the heat down and let the pot simmer for 45 minutes.
• 3. After simmering for 45 minutes, add the zucchini slices. Remove the chicken from the pot and shred the meat. Return the shredded meat to the pot. Squeeze the juice of one of the limes into the soup - about 2-3 tablespoons of juice. Zucchini should be cooked by still firm. Add salt and pepper to taste.
• 4. Stir the chopped cilantro and green onions into the soup. Add some chopped avocado to each bowl then ladle in the soup. Other garnishes may be at the table and added as desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

Steps:

• Fill a large pot with 14 cups water; add chicken, onion, carrots, garlic, halved jalapeño, cilantro sprigs, and 1 tablespoon kosher salt and bring to a boil. Skim foam, reduce heat, and gently simmer until chicken is cooked through, 20 to 25 minutes. Transfer all chicken pieces except backbone to a cutting board; continue simmering broth while you remove and discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer until broth is reduced by half, about 1 hour.
• Strain broth through a fine‐mesh sieve; discard solids (including bones). Skim fat; transfer broth to a clean pot. (You should have 8 cups; if you don't have enough, add water.)
• Heat 1 inch oil in a pot over medium‐high until it reaches 375 degrees on a thermometer. Add one‐third of tortilla strips and cook until golden and crisp, 2 to 3 minutes. With a slotted spoon, transfer to a paper‐towel‐lined plate; season with salt. Repeat with remaining tortilla strips.
• Shred cooled chicken into 3 cups of bite‐size pieces (reserve remainder for another use). Add to broth along with sliced jalapeño, chopped cilantro, tomatoes, and lime juice. Heat through, about 2 minutes; season with salt. Serve topped with avocados, radishes, cotija, and fried tortilla strips.

Steps:

• Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
• Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
• Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.