Mexican Citrus Soup Recipes
MEXICAN CITRUS SOUP
Make and share this Mexican Citrus Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Southwestern U.S.
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut one onion in half without peeling. Peel and finely chop the second onion.
- heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle.
- Meanwhile, heat the oil in a pan and lightly sauté the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes.
- Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally.
- Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices.
- Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.
Nutrition Facts : Calories 157.4, Fat 4.1, SaturatedFat 0.6, Sodium 19.5, Carbohydrate 29.5, Fiber 4.7, Sugar 11.8, Protein 4.3
MEXICAN LIME SOUP
Steps:
- Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
- Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
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