Chicken And Lime Soup Vegan Recipes

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.

Steps:

• Heat the oil in a large saucepan, add the onion, garlic, and hot pepper, and cook for about 5 minutes, or until lightly browned.
• Stir in the stock, Chickette, tomato, hot sauce, lime juice, pepper, and cayenne.
• Simmer until the "chicken" is cooked, about 5 to 7 minutes. Stir in the cilantro and adjust the seasonings as needed.(see description).
• While the soup is cooking, preheat the oven to 350°F Spread the tortilla strips on a baking sheet and bake for about 8 to 10 minutes or until lightly browned and crispy.
• Top the soup with the tortilla strips.

Steps:

• Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
• Add mushrooms and continue cooking about 3-5 minutes.
• Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
• Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
• Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
• Ladle into bowls and top with crispy tortilla strips.

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.

Steps:

• Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
• Bake in the preheated oven until lightly browned, 3 to 5 minutes.
• Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
• Ladle soup into bowls and sprinkle with tortilla strips to serve.

Steps:

• Preheat the oven to 500°. Arrange the tomatoes on a small rimmed baking sheet. Set the unpeeled onion in a pie plate with 6 of the garlic cloves. Roast the vegetables on the top rack of the oven until blackened on top and tender, about 10 minutes for the garlic, 20 for the tomatoes and 30 for the onion. Let cool slightly, then cut the onion in half. Press the tomatoes through a coarse strainer.
• In a large saucepan, cover the chicken breasts with the stock. Add the lime zest and lime halves, allspice, oregano, the remaining 15 garlic cloves and a pinch each of salt and pepper and bring to a boil over moderately high heat. Add the roasted onion, reduce the heat to low and simmer until the chicken is cooked through, about 30 minutes.
• Transfer the chicken to a platter and let cool. Gently simmer the broth for 10 minutes, then strain. Wipe out the saucepan. Remove the chicken from the bones and tear it into thick shreds.
• Heat 2 tablespoons of the oil in the saucepan. Add the scallions and roasted garlic; mash the cloves to a paste with a fork. Cook over moderately high heat until the scallions are browned, 4 minutes. Add the strained tomatoes and simmer until the fat separates from the sauce, about 5 minutes. Add the strained broth and bring to a boil; reduce the heat to low and simmer for 10 minutes. Season with salt and pepper.
• Meanwhile, in a large skillet, heat the remaining 1 cup of oil until shimmering. Add one-fourth of the tortilla strips and fry over moderately high heat, stirring occasionally with a slotted spoon, until golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with the remaining tortilla strips, lowering the heat if the oil gets too hot.
• Add the chicken to the broth and cook until heated through. Ladle the soup into bowls, top with the tortilla strips and sprinkle with oregano. Serve, passing lime wedges, minced onion and banana chiles at the table.

Steps:

• In a large saucepan over high heat, bring 3.
• 5 quarts of the broth to a boil.
• Reduce the heat so the stock boils gently and boil until reduced by half to about 7 cups (about 30 minutes).
• In a separate saucepan, combine the chicken breasts with the remaining 2 cups of broth.
• Bring to a simmer and cook gently until the chicken is opaque thruout when cut into with a knife, about 10 minutes.
• Transfer to a cutting board, and, when cool enough to handle, cut the chicken breasts into bite-sized pieces.
• Set aside.
• Discard the stock.
• In another skillet, warm the olive oil.
• Add the onion and saute, stirring occasionally until tender and translucent, about 10 minutes.
• Add the garlic and jalapeno chile and cook for 1-2 minutes to soften.
• Add to the reduced broth, raise the heat to high, and bring to a boil.
• Reduce the heat to low, add the cooked chicken, the tomatoes, cilantro, lime juice, salt and pepper and simmer until the chicken is heated thru, about 5 minutes.
• Taste and adjust seasoning.
• While the soup is cooking, pour vegetable oil into a deep frying pan to a depth of 2 inches.
• Working in batches, drop in 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.
• Ladle the soup into warmed bowls.
• Sprinkle lime pieces and tortilla evenly over the tops.
• Serve immediately.
• Also good with sliced avocado.