Lime Soup With Tortilla Strips And Chicken Recipes

LIME CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1 Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally.
• Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10 minutes or until crisp.
• Stir chicken and corn into soup; heat through. Just before serving, stir in avocados and lime juice. Top each serving with tortilla strips and, if desired, cilantro and radish slices. Makes 6 servings.

SOPA DE LIMA (YUCATAN LIME SOUP)

Steps:

• Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
• Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
• When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

TORTILLA SOUP WITH CHICKEN AND LIME

Steps:

• Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
• Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with tortilla strips and serve.

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
• Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
• Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
• Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

LIME SOUP WITH TORTILLA STRIPS AND CHICKEN

Steps:

• Heat 1 cup oil in medium skillet over medium heat.
• Working in batches, add tortilla strips; fry until golden, about 2 minutes.
• Transfer to paper towels; drain.
• Mix broth and next 4 ingredients in large saucepan; bring to boil.
• Reduce heat; simmer 15 minutes.
• Add lime juice; season with salt and pepper.
• (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet; sauté 3 minutes.
• Add tomato, bell pepper and onion.
• Sauté until chicken is cooked through, about 2 minutes longer.
• Place 1 lime slice in each of 6 bowls.
• Ladle soup over.
• Mound tortilla strips and chicken mixture in center of each.

CHICKEN, TORTILLA AND LIME SOUP

Steps:

• In a large saucepan over high heat, bring 3.
• 5 quarts of the broth to a boil.
• Reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes).
• In a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth.
• Bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes.
• Transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces.
• Set aside.
• Discard the stock.
• In another skillet, warm the olive oil.
• Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes.
• Add the garlic and jalapeno chile and cook for 1-2 minutes to soften.
• Add to the reduced broth, raise the heat to high, and bring to a boil.
• Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes.
• Taste and adjust seasoning.
• While the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches.
• Working in batches, drop in tortilla strips and fry until golden and crisp, about 2 minutes.
• Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
• Ladle the soup into warmed bowls.
• Sprinkle lime pieces and tortilla evenly over the tops.
• Serve immediately.
• Also good with sliced avocado.

LIME SOUP WITH TORTILLA STRIPS AND CHICKEN

Steps:

• Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
• Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
• Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.