CILANTRO LIME SOUP
Make and share this Cilantro Lime Soup recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat broth in medium pot. Add onion, garlic, chili powder, tomatoes, bunch cilantro and chile. Simmer for 15 minutes.
- Add chicken and simmer until cooked (about 10 minutes). Discard bunch cilantro.
- Add corn and cook 2-3 minutes.
- Add chopped cilantro and lime juice. Garnish with sour cream and baked tortilla strips (cut corn tortillas in strips, spray with cooking spray, bake in 350 degree oven until crisp).
Nutrition Facts : Calories 223, Fat 8, SaturatedFat 2.2, Cholesterol 36.3, Sodium 1021.6, Carbohydrate 19.1, Fiber 3, Sugar 5, Protein 20.4
SPICY LIME & CILANTRO SOUP
This is a very spicy, lime & cilantro flavored soup that I came up with because I like Lime & chili flavored Ramen soup. I can't believe I admitted this on a cooking site :) This is not a thick soup, it's very thin and very flavorful and is low in fat, it's a combination of several recipes I have seen. This will clear up your sinuses! Great for a fast lunch.
Provided by Denise
Categories Clear Soup
Time 15m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes.
- Add the desired pasta or vegetables and simmer until heated through.
Nutrition Facts : Calories 357, Fat 6.6, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1770, Carbohydrate 54.1, Fiber 1.7, Sugar 9.2, Protein 19
SOPA DE LIMA (MEXICAN LIME SOUP)
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
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
CILANTRO LIME DRESSING
This easy cilantro lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!
Provided by Jeanine Donofrio
Categories condiment
Time 5m
Number Of Ingredients 8
Steps:
- In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.
- Make it creamy (optional) - blend with 1 avocado or ½ cup plain whole milk Greek yogurt
CILANTRO-LIME SOUP
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
- Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
ABUELO'S CILANTRO LIME SOUP RECIPE
from cdkitchen.com This is by far one of my most favorite soups!
Provided by malinda sargent
Categories Chicken Soups
Number Of Ingredients 17
Steps:
- 1. Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth. Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and saute until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro. Nutritional analysis per serving: 151 calories, 4 grams fat, 8 grams carbohydrates, 23 grams protein, 30 milligrams cholesterol, 976 milligrams sodium, 21 percent of calories from fat You can cut the sodium down by omitting the base and salt
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.
More about "cilantro lime soup food"
CILANTRO-LIME SOUP RECIPE | MYRECIPES
From myrecipes.com
Published 2009-08-11Calories 64 per serving
- Heat oil in a large Dutch oven over medium-high heat until hot. Add onion and garlic; saute until tender. Add broth and next 7 ingredients. Bring to a boil; reduce heat, and simmer 20 minutes.
- Place tortilla strips on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned. Set aside to cool.
- Stir cilantro into hot broth mixture. To serve, ladle soup into individual bowls, and top evenly with tortilla strips.
CILANTRO-LIME CHICKEN SOUP WITH YOGURT | FOOD FOR MY FAMILY
From foodformyfamily.com
- In a large pot, heat the oil over medium-high heat. Add the onion and red bell pepper. Cook until onions are translucent, about 5-7 minutes. Add in the garlic, cumin, sea salt, and the bay leaf. Stir to combine.
- Add in the chicken, potatoes, quinoa, and five cups of stock. Bring to a boil, then reduce heat to simmer.
- Simmer for 20 minutes, until quinoa is cooked through. Remove 1/2 cup of hot soup broth. Stir in the pears.
CHICKEN AND LIME SOUP - BUDGET BYTES
From budgetbytes.com
- Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.
- Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.
- After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).
(30 MINUTE) BLACK BEAN AND LIME SOUP - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
- Add the garlic and shallot. Cook 2-3 minutes to soften. Stir in the cumin and cook for an additional 30-60 seconds.
25 FRESH CILANTRO RECIPES WITH SO MUCH FLAVOR - INSANELY GOOD
From insanelygoodrecipes.com
- 5-Ingredient Cilantro Vinaigrette. Let’s kick things off with a dressing that’s not just perfect for salads, but on tacos, quesadillas, and grilled sweet corn, and a lot more.
- Cilantro Lime Chicken. This delicious summer entree will make you feel all sorts of cheerful! Boneless chicken thighs are marinated in a blend of cilantro and lime and pan-fried to golden perfection.
- Cilantro Pesto. Pesto is, hands-down, my favorite kind of pasta sauce. I just can’t resist how rich and creamy this green sauce is! The blend of basil, almonds, garlic, and olive oil is absolutely to die for.
CILANTRO-LIME RICE AND CHICKEN SOUP - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
- Place the chicken broth, cumin, cilantro, scallion and garlic in the blender and blend until well combined.
- In a large pot place the broth mixture, chicken, corn, peas, carrots, salt and pepper. Bring to a boil and then reduce the heat to low and simmer for about 20 minutes.
- Add the rice and continue simmering for 15 minutes more or until the rice is tender. Remove the chicken from the pot, then shred chicken into bite-size pieces and return it to the soup.
PERUVIAN-STYLE CHICKEN SOUP RECIPE - REAL SIMPLE
From realsimple.com
- Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside.
- Heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add onion and bell pepper. Cook, stirring often, until onion is translucent and bell pepper begins to soften, about 4 minutes. Stir in cumin and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
- Add chicken, broth, potatoes, carrots, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Skim off and discard any foam from soup.
CILANTRO LIME CHICKEN SOUP - TO SIMPLY INSPIRE
SPICY CILANTRO LIME SEAFOOD SOUP RECIPE - FEARLESS EATING
From fearlesseating.net
- Saute onion and hot pepper, if using, in olive oil or coconut oil for about 5 minutes. Add garlic and chili powder, if using, and saute another minute or two.
- Add fish broth, tomatoes and potatoes. Bring to a boil and then reduce heat to a simmer and cook until potatoes are tender about 10-15 minutes.
- Add seafood, two lime wedges and half of cilantro and simmer until mussels open, if using, or until seafood is cooked, about 5 minutes. After 5 minutes, remove lime wedges but squeeze the juices into the soup. Season to taste with lime juice from remaining lime wedges and salt or fish sauce. Top with additional cilantro.
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