Mexican Lime Bean Soup Recipes

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MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)



Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) image

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Provided by Josefina Mijares

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

Steps:

  • Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
  • Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
  • Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME



Mexican-style bean soup with shredded chicken & lime image

Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 14

2 tsp rapeseed oil
1 large onion , finely chopped
1 red pepper , cut into chunks
2 garlic cloves , chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 cooked skinless chicken breast , about 125g, shredded
handful chopped coriander
1 lime , juiced
½ red chilli , deseeded and finely chopped (optional)

Steps:

  • Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
  • Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

Nutrition Facts : Calories 378 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

SOPA DE LIMA (MEXICAN LIME SOUP)



Sopa De Lima (Mexican Lime Soup) image

Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.

Provided by Amatre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 16

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
½ lime
½ cup chopped fresh cilantro
tortilla chips, for topping

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.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g

PINTO BEAN SOUP



Pinto Bean Soup image

This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!

Provided by Michaela Vais

Categories     Side     Soup

Time 45m

Number Of Ingredients 14

1 tbsp olive oil
1 medium onion (diced)
1 (14 oz) can fire-roasted tomatoes ((see notes))
3 garlic cloves (minced)
2 small carrots (peeled and diced)
1 medium potato (peeled and diced )
1 tsp oregano (dried)
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes (to taste)
2 bay leaves ((optional))
2 cups vegetable broth
2 (14 oz) cans pinto beans (drained and rinsed (see notes))
Salt and pepper (to taste)

Steps:

  • You can watch the video in the post for visual instructions.Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.
  • Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).
  • Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
  • You can add more veggie broth or water if you notice that too much liquid evaporated.
  • I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.
  • Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.
  • Serve in bowls and garnish with fresh herbs. Enjoy!

Nutrition Facts : Calories 210 kcal, Carbohydrate 15 g, Protein 9 g, Fat 3 g, SaturatedFat 1 g, Fiber 9 g, Sugar 5 g, ServingSize 1 serving

MEXICAN LIME & BEAN SOUP



Mexican Lime & Bean Soup image

Make and share this Mexican Lime & Bean Soup recipe from Food.com.

Provided by Outta Here

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 whole chicken breast
2 corn tortillas
1/2 teaspoon salt, divided
2 teaspoons olive oil
1/2 medium onion, peeled and chopped
2 medium jalapeno peppers, seeded and minced
1 garlic clove, peeled and minced
3 medium tomatoes, seeded and chopped (or 1 can diced tomatoes, drained)
1 medium zucchini, cut into 1/2-inch chunks
4 cups low sodium chicken broth
15 ounces garbanzo beans, canned, drained
1 1/2 teaspoons dried oregano
1/8 teaspoon ground allspice
3 tablespoons fresh lime juice
1 tablespoon lime zest, grated
ground black pepper, to taste
6 lime wedges

Steps:

  • Preheat oven to 500°F.
  • Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
  • Cool slightly; remove the skin and bones. Shred the meat and set aside.
  • Cut the tortillas into 1/2 inch wide strips. Cut longer strips in half. Dip in water and lay on a baking sheet. Sprinkle lightly with some of the salt. Bake 5 minutes; turn and continue to bake 3 minutes. Set aside.
  • Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
  • Stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice. Bring just to a boil, reduce heat and simmer 10 minutes.
  • Remove from the heat and stir in the lime juice, lime zest and pepper.
  • Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.

Nutrition Facts : Calories 247.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 30.9, Sodium 493.7, Carbohydrate 27.2, Fiber 5.3, Sugar 3.6, Protein 18.4

MEXICAN BEAN SOUP



Mexican Bean Soup image

Make and share this Mexican Bean Soup recipe from Food.com.

Provided by Cindi Waite

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1/4 cup chopped onion
2 carrots, diced
1 medium zucchini, cubed
1 (16 ounce) can fat-free refried beans
1 (14 1/2 ounce) can chicken broth
1 chicken breast

Steps:

  • Spray the bottom of a soup pot with cooking spray and cook chicken breast.
  • Cut in small chunks and set aside.
  • Melt butter in bottom of soup pot and saute onion, carrots, and zucchini until tender.
  • Add remaining ingredients and simmer.
  • Serve with a warm tortilla and your choice of toppings such as; cheese, salsa, cilanto, jalepinos,& avacados.

Nutrition Facts : Calories 245.4, Fat 10.5, SaturatedFat 5, Cholesterol 38.5, Sodium 933.9, Carbohydrate 21.1, Fiber 6.8, Sugar 4.1, Protein 16.9

MEXICAN BEAN SOUP



Mexican Bean Soup image

This easy vegan Mexican Bean Soup is a hearty bowl full of flavour. It's rammed with beans and veggies, and is deliciously spiced and warming. The best thing is you can make this recipe in just 15 minutes!

Provided by Kate Hackworthy | Veggie Desserts

Categories     Soup

Time 15m

Number Of Ingredients 19

1 tbsp olive oil
2 onions (chopped)
2 cloves garlic (minced)
2 cans 400g/15oz cans mixed beans, rinsed and drained ( (or 450g Birds Eye frozen Mexican bean mix))
600 ml (2 1/2 cups) vegetable stock/broth
400 g (15 oz) can of chopped tomatoes
1 red bell pepper (chopped)
6 tbsp canned or frozen sweetcorn
1 tbsp tomato paste/puree
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp dried chilli flakes (or to taste)
Salt and pepper
Coriander/cilantro
Lime wedges
Tortillas
Avocado (sliced)
Dried chilli flakes

Steps:

  • Heat the oil in a large pot over medium-high heat, then add the onion and cook, stirring often for 3 minutes, or until the onions are translucent but not browned.
  • Add the garlic and cook for a further minute.
  • Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
  • Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
  • Serve in bowls, optionally topped with coriander/cilantro, lime wedges, avocado and chilli flakes.

Nutrition Facts : Calories 176 kcal, Carbohydrate 31 g, Protein 7 g, Fat 3 g, Sodium 541 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

MEXICAN LIME SOUP



Mexican Lime Soup image

Categories     Soup/Stew     Chicken     Garlic     Tomato     Sauté     Quick & Easy     Lime     Avocado     Jalapeño     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 garlic cloves, sliced
6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 1/2 teaspoons dried oregano
9 cups canned low-salt chicken broth
1/3 cup fresh lime juice
1 1/2 cups coarsely crushed tortilla chips
2 avocados, peeled, pitted, diced
3 tomatoes, chopped
3 green onions, sliced
Chopped fresh cilantro
Minced jalapeño chilies
Lime slices

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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