TORTILLA SOUP WITH CHICKEN AND LIME
Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.
Provided by Kathi Long
Categories Soup/Stew Chicken Tomato Low Fat Kid-Friendly Quick & Easy Lunch Lime Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
- Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with tortilla strips and serve.
CHICKEN TORTILLA SOUP WITH LIME
The fresh lime and cilantro in this zesty treat remind me of warmer climates-a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. -Marianne Morgan, Traverse City, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool., In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 757mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
MEXICAN LIME WITH CHICKEN OR TURKEY TORTILLA SOUP
I love this soup. simple but great flavor to start off a Mexican meal. Adjust the hotness to your own likeing. Although the original recipe did not say "cilantro" I believe at least a 1/4 cup of fresh chopped cilntro will really enhance the flavor of this soup.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
- Spray the pan again and saute the onions& chilis until tender but not brown.
- Add broth& turkey (whatever), cover and simmer for 20 minutes.
- Add tomatoe, simmer 5 more minutes, stir in the lime juice.
- Taste and adjust the seasoning.
- Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.
Nutrition Facts : Calories 81.9, Fat 1.9, SaturatedFat 0.5, Sodium 80.3, Carbohydrate 12.3, Fiber 1.7, Sugar 2.5, Protein 6.1
LIME SOUP WITH TORTILLA STRIPS AND CHICKEN
Categories Soup/Stew Chicken Citrus Onion Pepper Poultry Tomato Vegetable Appetizer Fry Lunch Lime Bell Pepper Summer Tortillas Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
- Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
- Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
LIME CHICKEN TORTILLA SOUP
Chicken broth flavoured with salsa and lime,poured over tortilla chips and shredded chicken and garnished with cheese. See my short cuts in the description. Preparation time includes time to make the salsa - see my salsa Recipe #362382
Provided by Deantini
Categories Clear Soup
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut tortillas into chips size strips. Heat oil in skillet until very hot but NOT smoking. Quickly fry the strips in batches until they are crisp, 1-2 min per side. Drain on paper towels.
- Fry the chicken breast on a pan until done (i like to pour some lime juice over chicken 1 min before removing from pan - it adds a nice fresh flavour to the chicken). Shred chicken as finely as your time allows. The finer the more the chicken flavour will mix with the soup.
- Make the salsa (tomatoes, onions, garlic, jalapeno, cilantro, olive oil, lime salt).
- Put the salsa and chicken broth in a large sauce pan.
- Bring to a boil, reduce heat and simmer, covered for 15 minute.
- Puree the soup with hand mixer or in blender.
- Add lime and salt to taste.
- Place tortilla chips and chicken in bowls, pour soup and garnish with shredded mexican cheese or other dry cheese.
- Tip 1 - if you know that you will be making the salsa for the soup only, there will be no need to finely chop any ingredients as it will be blended anyway.
- Tip 2 - I add more garlic and make the soup quite spicy.
- Tip 3 - the tortilla chips can be omitted.
- Tip 4 - I have also used canned diced tomatoes, drained well, instead of fresh tomatoes with good results.
Nutrition Facts : Calories 449.9, Fat 23.9, SaturatedFat 5.1, Cholesterol 64, Sodium 1041, Carbohydrate 28, Fiber 3.4, Sugar 6.3, Protein 30.3
CHICKEN TORTILLA-LIME SOUP
Tortilla strips and shredded cheddar cheese are the finishing touches to this easy-to-make, crowd-pleasing chicken-tortilla soup.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss tortilla strips with 1 Tbsp. of the dressing. Spread onto nonstick baking sheet. Bake 12 to 15 min. or until crisp and golden brown. Cool completely.
- Combine remaining dressing, broth, tomatoes with liquid, bay leaf and pepper in large saucepan. Stir in 1-1/2 cups water. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min. Add chicken; simmer an additional 5 to 8 min. or until chicken is cooked through. Remove and discard bay leaf. Stir in cilantro and lime juice.
- Ladle into soup bowls just before serving; sprinkle evenly with tortilla strips and cheese. Garnish with dollops of BREAKSTONE'S or KNUDSEN Sour Cream or additional chopped cilantro, if desired.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
CHICKEN TORTILLA SOUP WITH LIME
I love chicken tortilla soup. After eating it several times at one of my favorite restaurants I decided to make it myself. This is the recipe I came up with. In this recipe the measurements are not exact as I tend to not measure. It's based on my taste buds. Feel free to add or lessen to make it suitable for your taste buds.
Provided by SoCalCookerGal
Categories Stocks
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot place the chicken and sprinkle with garlic salt. Add the water until its about 4 inches above the chicken. Wash the lime then cut it in half and add it to the pot. Bring water to a boil and continue until the chicken is cooked throughly. About 1-1 1/2 hours.
- Remove the chicken and let it cool. Remove the limes and skim the broth to remove fat. Shred the chicken after it has cooled off and set aside.
- To the broth add the chicken bouillon and let it simmer for a couple of minutes.
- Now add in your canned tomatoes and all your spices. I like to add in about 8 shakes of hot sauce (I use Cholula) Bring to a boil and add in the the zucchini and carrots and the shredded chicken.
- When the vegetables are done cooking your soup is done!
- Garnishes:.
- crumbled tortilla chips.
- shredded cheddar or montrey jack cheese.
- cilantro.
- sour cream.
- hot sauce like Cholula, Tapatio or tabsco.
- lime wedges.
LIME SOUP WITH TORTILLA STRIPS AND CHICKEN
A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 cup oil in medium skillet over medium heat.
- Working in batches, add tortilla strips; fry until golden, about 2 minutes.
- Transfer to paper towels; drain.
- Mix broth and next 4 ingredients in large saucepan; bring to boil.
- Reduce heat; simmer 15 minutes.
- Add lime juice; season with salt and pepper.
- (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to skillet; sauté 3 minutes.
- Add tomato, bell pepper and onion.
- Sauté until chicken is cooked through, about 2 minutes longer.
- Place 1 lime slice in each of 6 bowls.
- Ladle soup over.
- Mound tortilla strips and chicken mixture in center of each.
Nutrition Facts : Calories 446.4, Fat 42.7, SaturatedFat 6.1, Cholesterol 12.6, Sodium 775.3, Carbohydrate 6.7, Fiber 1.1, Sugar 2.3, Protein 9.9
LIME SOUP WITH TORTILLA STRIPS AND CHICKEN
A very tasty, light, refreshing soup. I sometimes make this ahead and keep it warm in the crockpot. I also don't use nearly as much oil as the recipe calls for. From Bon Appetit.
Provided by Vicki Butts (lazyme)
Categories Chicken Soups
Time 35m
Number Of Ingredients 14
Steps:
- 1. Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain.
- 2. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)
- 3. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; sauté 3 minutes. Add tomato, bell pepper and onion. Sauté until chicken is cooked through, about 2 minutes longer.
- 4. Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips and chicken mixture in center of each.
LIME CHICKEN TORTILLA SOUP RECIPE
Provided by charlotteh371
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. In a 3-quart saucepan cook onion and poblano in 1 Tbsp. hot olive oil over medium 4 to 5 minutes or until tender, stirring occasionally. Stir in broth, tomato, cumin, 1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Meanwhile, place tortilla strips in a single layer on a baking sheet. Bake 10 minutes or until crisp. Stir chicken and corn into soup; heat through. Just before serving, stir in avocados and lime juice. Top each serving with tortilla strips and, if desired, cilantro and radish slices. Makes 6 serving
CHICKEN, TORTILLA & LIME SOUP
Steps:
- In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes. Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain. In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate. In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, epazote, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 15 minutes. Taste and adjust the seasonings. Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.
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