How To Make Lime Soup
FULL RECIPE BELOW
Learn how to make Mexican lime soup in this online culinary class with one of our chef instructors. You don’t have to eat at a restaurant to get this deliciously light and refreshing soup!
LIME SOUP RECIPE:
Ingredients
½ chicken cut into pieces
10 cups of water
2 whole garlic cloves
½ onion (cut into quarters)
2 tbsp avocado oil
1 diced onion
2 garlic cloves (minced)
1 red pepper chopped
1 large tomato dice
2 sprigs of cilantro
1 green pepper chopped
1 sprig of fresh oregano
1 sprig of fresh mint
1 sprig of fresh thyme
8 limes (roasted in the oven or skillet and juiced)
1 avocado (peeled and diced)
Radishes chopped
Fried tortilla
Chopped cilantro
Salt and pepper
Lime zest
Preparation
1. Place the cut up chicken pieces, ½ onion and 2 garlic cloves in a pot, cover with cold water and add a pinch of salt. Bring to a simmer, reduce the flame and allow to cook until the chicken is completely done. Shred the chicken and put aside.
2. Add the oil to a sauce pan at medium heat; add the chopped onion and minced garlic; cook until translucent. Add the green and red peppers and continue cooking until they are soft. Add the chopped tomatoes at the end.
3. Strain the chicken stock, add to the sautéed vegetables while also adding in the fresh herbs. Lower the flame and add the lime juice and chicken. Check for seasoning and cook for a few minutes.
4. Removed the fresh herbs from the soup, served the soup hot, garnished with avocado, radishes, tortilla strips and/or sliced lime.
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Recipe: Mexican Chicken and Lime Soup
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This soup, seasoned with zesty lime juice and spicy jalapeño, gives great flavor. And it takes only 25 minutes to prepare.
Ingredients:
1 skinless, bone-in double chicken breast (about 1 pound total)
2 carrots, cut into 4 chunks
1 celery stalk, cut into 4 chunks
1 yellow onion, peeled and quartered
½ teaspoon kosher salt
2 tablespoons fresh lime juice
8 radishes, thinly sliced into rounds
1 jalapeño, thinly sliced into rounds
1 avocado, diced
1 cup loosely packed fresh cilantro leaves
Instructions:
1. Put the chicken, carrots, celery and onion into a medium saucepan and fill with 7 cups water, or just enough to cover the chicken. Season with salt.
2. Place over medium-high heat and bring to a boil.
3. Reduce the heat to medium and simmer until the chicken is cooked through, about 25 minutes.
4. Remove the chicken. Strain the broth and return it to the saucepan; toss the vegetables into your compost heap or feed them to the dog. Shred the chicken into bite-size pieces and add back to the broth. Reheat, if necessary. Stir in the lime juice.
5. Divide the soup among bowls. Top with the radishes, jalapeño, avocado and cilantro.
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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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Chicken tortilla soup
Chicken tortilla soup Dutch oven edition: ????
This was originally a instant pot recipe but my chicken was frozen so I used the Dutch oven instead.
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▢ 2 Tbsp vegetable oil
▢ 1 medium yellow onion diced
▢ 1 poblano pepper diced
▢ 3 cloves garlic minced
▢ 3 tsp chili powder
▢ 2 tsp ground cumin
▢ 2 tsp better than bouillon chicken base (optional)
▢ 1/2 tsp kosher salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp paprika
▢ 1/2 tsp oregano
▢ 15 oz can fire-roasted diced tomatoes UNdrained
▢ 15 oz can black beans drained and rinsed
▢ 15 oz can corn kernels drained
▢ 3 boneless skinless chicken breasts
▢ 10 cups chicken broth (reduced sodium) or water with 3 tablespoons of chicken bullion
▢ 2/3 cup heavy whipping cream
▢ Juice of 1/2 lime
TOPPING OPTIONS
▢ minced fresh cilantro
▢ tortilla strips
▢ lime slices
▢ sour cream
▢ avocado
▢ cheese
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Start off by chopping up an onion and mincing your garlic cloves. You’re going to want to sauté them in a little bit of EVOO first then add in your water bring to a boil and add the chicken in. Once your chicken is thoroughly cooked add in all of your seasonings pull your chicken out and add in corn, black beans and the rest of the ingredients. Shred your chicken and return it to the pot. Add in your cream making sure to stir frequently so it doesn’t curdle and your lime juice.
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Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Homemade chicken tortilla soup is the only way to the best chicken tortilla soup of your life. Today we're making a traditional version and an ultra-fancy version. Is there a winner... or are they both winners?
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Full Recipe:
Ingredients Needed:
Chips:
-1.5 quarts (1420ml) veggie oil
-Corn Tortillas
-Salt to Taste
Traditional:
- 4oz (113g) bacon
- 1 lb (16oz) chicken thighs, boneless & skinless
- 1 medium onion
- 5 cloves of garlic, finely chopped
- 2 Serrano chilies
- 2 teaspoons (2g) ground cumin
- 1 teaspoons (1g) ground coriander
- 1 teaspoons (1g) smoked paprika
- 1/2 teaspoons (1g) cinnamon
- 2 dried guajillo chilies, de-seeded
- 1 dried ancho chili, de-seeded
- 4 cups (960ml) chicken stock
- 2 ears of corn
-1/2 28 oz can crushed tomatoes
- salt to taste
- cilantro for garnish
- 2 avocados, diced
- 3 limes
- 1 piece Oaxaca cheese
-1 cup shredded cheddar
Fancy:
- 3-4 fried corn tortillas
- 3-4 Chicken skins
- 100ml cream
- 150ml soup
- 35g tomato paste
- salt to taste
30 MInute Chicken Tortilla Soup
This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
CHICKEN TORTILLA SOUP:
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 3 boneless skinless chicken breasts
• 15 ounce can tomato sauce (pasatta)
• 15 ounce can fire roasted diced tomatoes
• 15 ounce can black beans
• 7 ounce can diced green chiles
• 1 1/2 cups frozen corn (or use canned)
• 1/2 teaspoon salt
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
FOR SERVING:
• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup shredded Monterey jack cheese
• 1/4 cup sour cream
✅Instructions
00:02:18 - How to make your own tortilla strips
00:03:23 - Quick recap Chicken Tortilla Soup recipe
1️⃣ 00:00:10 - Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
2️⃣ 00:00:43 - Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
3️⃣ 00:01:03 - Remove cooked chicken from soup, shred with a fork, and return to the pot.
4️⃣ 00:01:17 - Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
5️⃣ 00:01:51 - Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.
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