Mexican Tomato Soup
Lime juice is the surprise star in this delicious Mexican tomato soup. There's a citrusy tang and a touch of heat. Get the full recipe here.
-~-~~-~~~-~~-~-
Take a look at our newest Video: Jamaican Curry Chicken
-~-~~-~~~-~~-~-
Campbell's chicken lime tortilla soup + Mexican chopped salad | NowThis
Campbell's chicken lime tortilla soup + Mexican chopped salad = one perfect, zesty match made in heaven
» Subscribe to NowThis:
Watch more from NowThis
» Like us on Facebook:
» Tweet us on Twitter:
» Follow us on Instagram:
» Find us on Snapchat:
NowThis is your premier news outlet providing you with all the videos you need to stay up to date on all the latest in trending news. From entertainment to politics, to viral videos and breaking news stories, we’re delivering all you need to know straight to your social feeds. We live where you live.
@nowthisnews
30 MInute Chicken Tortilla Soup
This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
CHICKEN TORTILLA SOUP:
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 3 boneless skinless chicken breasts
• 15 ounce can tomato sauce (pasatta)
• 15 ounce can fire roasted diced tomatoes
• 15 ounce can black beans
• 7 ounce can diced green chiles
• 1 1/2 cups frozen corn (or use canned)
• 1/2 teaspoon salt
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
FOR SERVING:
• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup shredded Monterey jack cheese
• 1/4 cup sour cream
✅Instructions
00:02:18 - How to make your own tortilla strips
00:03:23 - Quick recap Chicken Tortilla Soup recipe
1️⃣ 00:00:10 - Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
2️⃣ 00:00:43 - Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
3️⃣ 00:01:03 - Remove cooked chicken from soup, shred with a fork, and return to the pot.
4️⃣ 00:01:17 - Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
5️⃣ 00:01:51 - Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Chicken and Lime Soup
This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
-1 yellow onion
-3 ribs celery (about 1/4 bunch)
-1 jalapeño
-4 cloves garlic
-2 Tbsp olive oil
-1 boneless, skinless chicken breast (about 3/4 lb.)
-6 cups chicken broth*
-2 10oz. cans diced tomatoes with green chiles (Rotel)
-1 tsp oregano
-1/2 Tbsp cumin
-1 lime
-1/2 bunch cilantro
-1 avocado
INSTRUCTIONS
1. 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.
2. 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.
3. 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).
4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.
Instagram: budgetbytes
Facebook: budgetbytes1
Pinterest: budgetbytes
Twitter: budget_bytes
Mexican Style Tomato & Sweet Corn Soup | Vegetarian | Vegan | Mom's Special Recipes | Mexican Soup
Mexican Tomato & sweet Corn Soup
serves 4 people
#mexicansoup #mom'sspecialrecipes
#mexicanstyletomato&sweetcorn soup #vegetariansoup #souprecipe
How To Make Lime Soup
FULL RECIPE BELOW
Learn how to make Mexican lime soup in this online culinary class with one of our chef instructors. You don’t have to eat at a restaurant to get this deliciously light and refreshing soup!
LIME SOUP RECIPE:
Ingredients
½ chicken cut into pieces
10 cups of water
2 whole garlic cloves
½ onion (cut into quarters)
2 tbsp avocado oil
1 diced onion
2 garlic cloves (minced)
1 red pepper chopped
1 large tomato dice
2 sprigs of cilantro
1 green pepper chopped
1 sprig of fresh oregano
1 sprig of fresh mint
1 sprig of fresh thyme
8 limes (roasted in the oven or skillet and juiced)
1 avocado (peeled and diced)
Radishes chopped
Fried tortilla
Chopped cilantro
Salt and pepper
Lime zest
Preparation
1. Place the cut up chicken pieces, ½ onion and 2 garlic cloves in a pot, cover with cold water and add a pinch of salt. Bring to a simmer, reduce the flame and allow to cook until the chicken is completely done. Shred the chicken and put aside.
2. Add the oil to a sauce pan at medium heat; add the chopped onion and minced garlic; cook until translucent. Add the green and red peppers and continue cooking until they are soft. Add the chopped tomatoes at the end.
3. Strain the chicken stock, add to the sautéed vegetables while also adding in the fresh herbs. Lower the flame and add the lime juice and chicken. Check for seasoning and cook for a few minutes.
4. Removed the fresh herbs from the soup, served the soup hot, garnished with avocado, radishes, tortilla strips and/or sliced lime.
Need an app to help you convert your recipes in the kitchen?
For more information about online culinary and pastry school visit:
STAY CONNECTED WITH US:
Facebook:
Twitter:
Instagram:
Google +: