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How To make Sopa De Lima(Tomato, Lime, and Tortilla Soup)
1 cup chopped onion
4 cloves garlic
pressed
1 tablespoon vegetable oil
2 chiles :
minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3 1/2 cups chopped fresh tomatoes
3 cups vegetable broth
1/3 cup fresh lime juice
salt -- to taste
In a medium soup pot, saute the onions and garlic in the oil until the onions are translucent. Add the chiles, cumin, and oregano, and saute for a few more minutes. Add the chopped tomatoes and sprinkle with a little salt. Cover the pot and cook gently until the tomatoes begin to release their juices. Stir occasionally. This will take longer with winter tomatoes than with summer ones. Add the stock and simmer, covered, for about 15 minutes. Add the lime juice and salt to taste.
Sever topped with crumbled tortilla chips. Garnish with finely chopped cilantro, if desired.
How To make Sopa De Lima(Tomato, Lime, and Tortilla Soup)'s Videos
Mayan Sopa de Lima
An ancient Mayan recipe for soup, jazzed up with lime juice, herbs and spices. Surprisingly complex and delicious flavor, yet easy to make. A tasty meal, especially during the winter months. Great way to use leftover chicken or turkey, too. Spices : 1 TBSP Peppermint leaves
2 TBSP Oregano
2 TBSP Cumin
1 Cinnamon stick
1 TSP Black Pepper
2 TBSP Salt
2 TBSP Allspice Berries
1 TSP Ground Cloves
Chicken Tortilla Soup | Mexican Soup | Chicken Soup recipe
Chicken Tortilla Soup is one of our family favorites! Soup is not hard to make and tastes so much better than soup in a can. You also get to control the ingredients. Salt content is very high in canned soups, making your own allows you to control this.
My Chicken Tortilla soup recipe is a little different than what I have eaten at restaurants. I add hominy in my soup. Hominy is corn. Corn is full of starch and that helps fill up those hungry bellies. I also use soft corn tortillas to thicken my soup. I just throw them in the stock and they breakdown. It was kind of scary the first time I tried it but wow, the masa flavor it produces in your stock is amazing.
I use carrots in this recipe. You can experiment with other vegetables. Zucchini or spinach would be tasty additions.
Also, this soup needs the condiments! Diced tomatoes, diced avocado, sliced green onions, lime wedges, and chopped cilantro are a must. As well as the crunchy corn tortilla strips. By adding these condiments it's like having your soup and salad in one bowl.
Chicken Tortilla soup
4 quarts chicken stock (you can use chicken base also)
meat of 1 chicken or 4 chicken breasts
1 cup colored peppers diced (not green peppers)
1 large onion diced
2 T chili powder
1 T minced garlic
3 12 oz cans hominy
2 cups carrots
1/2 cup tomato sauce
6 - 10 corn tortillas (plus 20 more for the tortilla strips)
2 limes
1/2 bunch of chopped cilantro (and stems tied)
salt & pepper to taste
Condiments
2 diced tomatoes (or more)
4 green onions
3 limes wedged
2 diced avocados (or more)
1/2 bunch chopped cilantro
baked tortilla strips or 1 bag tortilla chips
Saute onion and peppers until soft. Add stock, chili powder, garlic, carrots, hominy, tomato sauce, 1/2 bunch of cilantro and 6 torn up corn tortillas. Also, add the cut tied stems to your soup. Bring to boil, then let simmer on medium to medium low for atleast 1 1/2 hours. The longer this simmers the better the soup. One ready to eat add the chicken. Serve with condiments
While the soup is simmering you can cut the remaining tortillas into strips and bake them at 400 tossing often. They take awhile to crisp up and then they burn quickly. So set the timer for 10 minutes the first time and 5 minutes thereafter.
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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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How to Make Sopa De Lima (Mexican Chicken Soup) at Home.
Sopa de Lima is a Homemade Chicken Soup with Classic Indian Flavors & Vegetabls. This testy Soup is a must for Cold weather. I recreates the favorite one at Home.
Ingredients :
------------------
Chicken (Bone Less)
Orange / Santra
Tomato / Tamater
Carrot / Gajjar
Beetroot / Chukander
Capsicum / Simla Mirch
Onion / Pyaj
Salt as per ter / Namak swad anusar
Black Papper Powder / Kala Mari Powder
Bay Leaf / Tej Patta
Clove / Laoung
Cooking Oil / Khane ka Tel
Tortillas / Chapati
Garlic / Lehsun
Oregano
Note :
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Chicken Tortilla Soup (lime infused)
Hey Guys!
Have you ever been out to eat and realized you just HAD to recreate that dish at home?? Well that was me with this soup.
1) it was so yummy
2) I knew it would be a low point soup and I am all about low point meals.
So here is how I made the soup:
1 pound (2 large frozen chicken breasts) chicken
I cooked the chicken in some water with 1/3 packet of taco seasoning. Once the chicken had cooked I had shredded it with my stand up mixer. If you don't have a stand up mix just shred it with a fork.
Then for the soup I added the shredded chicken.....
2 cans of chicken broth
1 can of diced tomato
1 can of diced green onions.
2/3 packet of the taco seaoning
1 can of rinsed black beans
1 cup of frozen corn
Then for the lime I used my Essential Oils. if you don't have that then just squeeze some fresh lime in. Both options are perfect. I liked mine REALLY lime-y so I used a lot of the oils. So just add to taste.
I cooked this on low for a few hours and it was perfect. I do also think this could be cooked in a crock pot as well and would be just as perfect.
With my recipe builder on WW it came to 1sp per cup of soup. Honestly it was the taco seasoning that turned this soup into having points?? I am not sure why bc all the ingredients are 0sp foods with #wwfreestyle. So you could be a rebel and call it 0sp. I am probably gonna do that. Anyways if you make it I hope you LOOOOVE it!! And let me know how it goes if you make it!!
As always THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU for watching!!!!!!
xoxoxoxoxo,
Amy
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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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