Mexican Lime Chicken Soup Recipes

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.

MEXICAN LIME & BEAN SOUP

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.

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.

MEXICAN CHICKEN LIME SOUP

Steps:

• In a large saucepan, heat oil over medium low heat.
• Add onions and garlic and cook for about 3 to 5 minutes or until softened, stirring occasionally.
• Add stock and bring to boil.
• Stir chicken in and reduce heat to low.
• Partially cover and simmer very gently for about 10 minutes.
• In a small bowl, gently combine tomato, avocado, lime juice, hot sauce and cilantro; set aside.
• Just before serving, stir in tomato/avocado mixture; serve immediately.