How To make Mexican Tomato Lime Soup
3 cloves garlic
pressed
2 teaspoons ground cumin
1 tablespoon vegetable oil
46 ounces tomato juice
2 cups chopped fresh tomatoes
1/4 cup lime juice
3 tablespoons chopped fresh cilantro
Tabasco or other hot pepper sauce :
to taste 2 cups baked tortilla chips -- coarsely crushed
In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful not to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and continue to cook for several minutes. Add Tabasco to taste.
Place the tortilla chips in large, shallow soup bowls, and ladle the soup over them.
How To make Mexican Tomato Lime Soup's Videos
Lime soup (mexican food)
Recipe how to prepare Lime soup (mexican food) or sopa de lima
Mexican Tomato Soup
Lime juice is the surprise star in this delicious Mexican tomato soup. There's a citrusy tang and a touch of heat. Get the full recipe here.
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Recipe: Mexican Chicken and Lime Soup
For this recipe and others, please visit
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 Lime Soup
Liz and Susan are long time friends who wanted a way to do projects together even though they now live in different states. As young mothers, they made candles, sewed and sold men's ties and failed terribly at baking holiday cookies. Both are accomplished amateur photographers. Now, as mature grandmothers; thanks to a Face Time connection and some i-pads and i-phones, the two friends are at it again! They decided to try making soup together. A different soup each week. Liz in New York and Susan in New Jersey. Unless required in the recipe, nothing is prepared ahead of time. They do everything together, from scratch. When the soup is done, the Tasters Al (Liz) and Stu ( Susan) are called to the table to enjoy the day's creation and each others company. Unlike the failed holiday cookies of many years ago, this new venture is destined for glory! Even if the soup is not always up to par, the time spent together is a priceless treasurer. Some of Liz and Susan's photographs are used to create the Soup's On videos.
How to Make Sopa De Lima (Mexican Lime Soup) | Soup Recipes | Allrecipes.com
Hot or cold outside, this soup is light and refreshing. Limes, garlic, thyme, and tomatoes simmer to make a very delicious broth. Top the soup off with crushed tortilla chips, and serve after an appetizer of chips and salsa or guacamole! Get the recipe for Sopa De Lima Mexican Lime Soup:
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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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