Lime Soup With Tortilla Strips And Chicken Recipes

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.

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.

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.

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
• Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
• Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
• Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

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.

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:

• 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:

• 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:

• 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.

Steps:

• Preheat a medium soup pot over medium high heat and add the olive oil -- a couple times around the inside of the pan should be fine.
• Chop the chicken tenders into bite size pieces.
• Season the chicken with salt and pepper and add to the hot soup pot.
• Lightly brown the chicken for about 3 to 4 minutes, then add the garlic, bell peppers, onions, jalapeños, celery, cumin, coriander, salt and pepper.
• Continue to cook for 3 minutes, stirring frequently.
• While that is cooking place the tortilla chips in a food processor and process until well ground. I f you don't have a processor place the chips in a sealable plastic storage bag and crush with a rolling pin.
• Add the ground tortilla chips to the soup pot and stir to combine.
• Add the chicken stock and bring the soup to a simmer.
• Simmer the soup for 15 minutes.
• Ladle the soup into bowls and garnish with the sour cream. Pass the lime zest, chopped cilantro, and sliced scallions for each person to add to taste.

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.

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.