Mexican tomato soup | Soup series 4 | soupseries
Prep time: 45 minutes
Serving: 5
Ingredients:
1 Large (150-180g) Red bell pepper
3 medium (350g) Tomatoes
Chips:
50g Salted Butter
1 tsp Paprika
Flat bread as required
Yoghurt dip:
100g Yoghurt
1 tbsp Jalapeno
Few fresh mint leaves
Pinch of salt
Blend together
Salsa recipe:
Soup:
1 tbsp Oil
30g Spring onions (chopped)
1/4 cup Fresh Coriander
4 cloves of Garlic
Vegetable stock (500ml Water + 1 veg stock cube)
2 cups (500ml) Water
50g Rice
1/2 tsp Salt
1/2 tsp Black pepper powder
2 tbsp Lime juice
Tips:
1. Red bell pepper can also be charred on an open flame.
2. You can use tortillas for chips as well, in the recipe we used Khubz (Arabic flat bread).
3. Substitute for boiled tomatoes is peeled and canned tomatoes.
4. The tomatoes will only remain in the boiling water until the skin starts to peel away from the cuts.
5. The cuts help peel off the skin easily.
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MEXICAN CHICKEN LIME SOUP
After trying traditional Mexican Lime Soup in Puerto Vallarta, Mexico with my partner a few years ago, I was hooked! I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more! It is also perfect for those cold winter and fall nights!
Mexican Chicken Lime Soup Recipe
INGREDIENTS:
1 yellow onion
3 ribs celery (about 1/4 bunch)
1 jalapeño
4 cloves garlic
2 Tbsp olive oil
1 boneless, skinless chicken breast (about 3/4 lb.)
6 cups chicken broth*
2 10oz. cans diced tomatoes with green chiles (Rotel)
1 tsp oregano
1/2 Tbsp cumin
1 lime
1/2 bunch cilantro
1 avocado
INSTRUCTIONS:
Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.
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CALDO DE POLLO | Mexican Chicken Soup Recipe | How to Make Chicken Caldo
Today I woke up feeling a bit under the weather and decided to make a pot of caldo de pollo or Mexican style chicken soup. This is my go to soup that helps me feel better when I am sick. I am raiding my refrigerator for ingredients and making the best of quarantine cooking. #Stayhome and cook #withme.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️MY OTHER CHICKEN SOUP RECIPE
⭐️MEXICAN RICE RECIPE
⭐️CALDO DE RES (BEEF SOUP)
????CALDERO POT
INGREDIENTS
2 1/2 lbs chicken drumsticks
3 1/2 to 3 3/4 quarts water
2 dried bay leaves
1 small onion
6 to 7 cloves garlic
small head of cabbage (chopped)
2 medium potatoes (chopped in large chunks)
1 large Mexican squash (chopped in large chunks)
1 chayote squash
2 medium carrots
1 celery stick
2 green onions
bunch of fresh cilantro (I used parsley)
1/3 cup tomato puree (or tomato sauce)
1 Tbsp chicken bouillon powder
salt and pepper to taste
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
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Campbell's chicken lime tortilla soup + Mexican chopped salad = one perfect, zesty match made in heaven
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