Xochitl Chicken And Lime Soup Recipes

XOCHITL - CHICKEN AND LIME SOUP

Xochitl - Chicken and Lime Soup image

I had this delicious soup at a local restaurant recently. I had no idea how to pronounce the name - the server said it's "So-chee". Without some of the garnishes, this is also very WW friendly - low points!

Provided by Carolyn Haas

Time 1h15m

Number Of Ingredients 19

Ingredients

1 Tbsp olive oil
1 c onion, chopped
3 celery ribs, sliced
4 clove garlic, minced or grated
1 jalapeño, seeded and chopped (can use poblano instead)
12 oz chicken breast
1 carrot, sliced (or equivalent amount of baby carrots)
2 can(s) tomatoes with chiles (10 ounce cans)
2 tsp mexican oregano or epazote, if available
1 Tbsp cumin
6 c good quality chicken broth or stock
1 small zucchini, sliced
2 limes - juice of 1 and 1 to slice for garnish
1/4 c cilantro, chopped
1 avocado, diced
2 green onions, chopped white and green
tortilla chips, crushed, for garnish
sour cream, for garnish
shredded cheese, for garnish

Steps:

1. Heat olive oil in a large soup pot. (I used chili infused olive oil.) Add the onion, celery, pepper, and carrot - cook over medium heat for about 5 minutes, or until the onions are soft and translucent. Add garlic and cook for one more minute.
2. Add the chicken breast, broth, diced tomatoes with chiles, oregano, and cumin to the pot. Cover pot, turn the heat up to high, and bring to a boil. Then, turn the heat down and let the pot simmer for 45 minutes.
3. After simmering for 45 minutes, add the zucchini slices. Remove the chicken from the pot and shred the meat. Return the shredded meat to the pot. Squeeze the juice of one of the limes into the soup - about 2-3 tablespoons of juice. Zucchini should be cooked by still firm. Add salt and pepper to taste.
4. Stir the chopped cilantro and green onions into the soup. Add some chopped avocado to each bowl then ladle in the soup. Other garnishes may be at the table and added as desired.

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

Ingredients

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

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