Jamie's 15 Minute Mexican Tomato Soup
This is a fantastic quick tomato soup recipe simply bursting with the flavours of roasted red peppers, garlic and lime and comes together in only 15 minutes!
The full recipe is available to read on page 204 of Jamie's 15 Minute Meals book, but you can take a look at the ingredient list below for the basics:
Soup:
1 small bunch of spring onions
Olive oil
1 bunch of fresh coriander
4 cloves of garlic
80g basmati rice
450g jarred red peppers
2 x 400g tins of chopped tomatoes
250ml fat-free natural yoghurt
2 tsp pickled jalapeño chillies
1/2 a bunch of fresh mint
2 limes 800ml water (optional)
Sprinkles: 1 handful of cherry tomatoes
1 ripe avocado
30g feta cheese
Nachos:
2-3 fresh red and green chilies
175g low-salt tortilla chips
50g cheddar cheese
The recipe is from Jamie’s 15 Minute Meals television series — first aired on Channel 4 in 2012. You can find more 15 Minute Meals at the link below:
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How to Make Chicken Tortilla Soup from Scratch | Best Chicken Tortilla Soup Recipe
How to make chicken tortilla soup from scratch. Chicken tortilla soup is delicious and very easy to make. I am serving my chicken tortilla soup with sour cream, avocado, radish, jalapenos, cheese and tortilla chips on top. I love Mexican food and you will definitely enjoy this mexican soup with chicken.
Follow my step-by-step video recipe and learn how to make tortilla soup.
Chicken tortilla soup Ingredients:
Chicken Broth:
3lb chicken
2 celery stalks
1 carrot
1 onion
5 garlic cloves
Thyme
Parsley
10 peppercorns
Salt
3 bay leaves
1 onion
1 green bell pepper
2 garlic cloves
1 tsp cumin
1 tbsp oregano
1 tsp chili powder
1 tsp paprika
14 oz fire roasted tomatoes
14 oz canned black beans
3 corns on the cobb
1 lime (juice)
¼ cup cilantro
5 corn tortillas (corn tortilla chips)
Garnish:
Sour cream
Avocado
Radish
Jalapeno
Cayenne pepper
Lime
Mexican cheese
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Chicken and Lime Soup
This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full 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
1. 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.
2. 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.
3. 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).
4. 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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Ultimate TORTILLA SOUP - How to made TORTILLA SOUP Recipe
A favorite southwestern-style TORTILLA SOUP...also know as SOPA AZTECA DE TORTILLA...that you're gonna just LOVE!! Tantalizing favors & aromas will keep you making it time after time again!! Click on Show more below for recipe...
TORTILLA SOUP
3 Chicken Breast, skinned, deboned and raised
4 cups (32 ounces) chicken broth, I used no-salt chicken broth
2 cups water
1 (15 ounce) can Fire Roasted diced Tomatoes
1 large corn on the cobs (cut off the cob) or use 1 cup frozen corn
1 large red onion, diced
2 jalepeno, diced (discard ribs and seeds for less heat)
2-3 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon fresh cracked black pepper
1 teaspoon kosher salt (optional)
2 Tablespoon olive oil
1/2 cup lime juice, fresh squeezed (about 3-4 limes, plus lime wedges)
1 large bunch cilantro
1 cup Colby Jack Cheese, shredded
1-2 large avocados
4-6 flour tortillas, sliced in 1/4-inch strips (enough oil for frying strips, about 1/4 cup oil)
1. In a large Dutch oven or heavy bottom pan, over medium-low heat, add oil, onions, garlic and jalapenos. Sautee 20-25 minutes. Reduce heat to low if needed.
2. Add corn, chicken broth, water, fire roasted tomatoes, cumin, pepper, chicken breast and salt to sautéed vegetables. Cook over medium-high heat until a gentle boil begins. Reduce to medium-heat. Cook 20-25 minutes. Reduce to low-heat. Remove cooked chicken breast and shred with two forks.
3. Add shredded chicken, fresh lime juice and a large hand full of cilantro back to soup. Simmer 10 minutes.
4. In a small sauce pan or skillet, over medium-heat, add 1/4 cup oil (when oil is hot) add tortilla strips and fry until golden. Drain on paper towels and salt lightly. Set aside for soup topping.
5. Add hot Tortilla Soup to serving bowl...top with shredded cheese, fried tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime wedge.
Serve immediately!!
ENJOY!!
#food #soup #tortilla #recipe #mexican #cilantro #video
Chicken Lime Soup Instant Pot
More Spice Genie Instant Pot Recipes here
For an extra spicy kick try this chicken tortilla soup:
Chicken Lime Soup is a quick and easy recipe to make in the Instant Pot. With minimal prep, you can have this delicious soup in under 30 minutes. This is a hearty soup that is filling and super satisfying in all seasonings. The Jalapenos and green onion add a nice aroma to the soup along with the fresh lime juice that adds a nice tangy flavor. Add avocados, cheese, and sour cream before serving.
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
•
•
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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