How to make Mexican Tomato Soup
How to make Mexican Tomato Soup instruction video
Ingredients:
2 vine tomatoes
2 red onions
2 cloves of garlic
1 red pepper
140 g of tomato paste
800 g sieved tomatoes
1 vegetable stock cube
220 g corn
canned
1 lime
10 g cilantro
255 g of kidney beans
100 g tortilla chips
2 tbsp olive oil
1 tbsp crème fraîche
salt
pepper
blender
This recipe can be found on my website:
Here you can find some more information and find a printable version of the video.
Mexican Tomato Lime Soup
Liz and Susan are long time friends who wanted a way to do projects together even though they now live in different states. As young mothers, they made candles, sewed and sold men's ties and failed terribly at baking holiday cookies. Both are accomplished amateur photographers. Now, as mature grandmothers; thanks to a Face Time connection and some i-pads and i-phones, the two friends are at it again! They decided to try making soup together. A different soup each week. Liz in New York and Susan in New Jersey. Unless required in the recipe, nothing is prepared ahead of time. They do everything together, from scratch. When the soup is done, the Tasters Al (Liz) and Stu ( Susan) are called to the table to enjoy the day's creation and each others company. Unlike the failed holiday cookies of many years ago, this new venture is destined for glory! Even if the soup is not always up to par, the time spent together is a priceless treasurer. Some of Liz and Susan's photographs are used to create the Soup's On videos.
MEXICAN CHICKEN LIME SOUP
After trying traditional Mexican Lime Soup in Puerto Vallarta, Mexico with my partner a few years ago, I was hooked! I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more! It is also perfect for those cold winter and fall nights!
Mexican Chicken Lime Soup 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:
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).
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.
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CALDO DE POLLO | Mexican Chicken Soup Recipe | How to Make Chicken Caldo
Today I woke up feeling a bit under the weather and decided to make a pot of caldo de pollo or Mexican style chicken soup. This is my go to soup that helps me feel better when I am sick. I am raiding my refrigerator for ingredients and making the best of quarantine cooking. #Stayhome and cook #withme.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️MY OTHER CHICKEN SOUP RECIPE
⭐️MEXICAN RICE RECIPE
⭐️CALDO DE RES (BEEF SOUP)
????CALDERO POT
INGREDIENTS
2 1/2 lbs chicken drumsticks
3 1/2 to 3 3/4 quarts water
2 dried bay leaves
1 small onion
6 to 7 cloves garlic
small head of cabbage (chopped)
2 medium potatoes (chopped in large chunks)
1 large Mexican squash (chopped in large chunks)
1 chayote squash
2 medium carrots
1 celery stick
2 green onions
bunch of fresh cilantro (I used parsley)
1/3 cup tomato puree (or tomato sauce)
1 Tbsp chicken bouillon powder
salt and pepper to taste
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
How To Make CHicken Caldo
Chicken Soup Recipe
How TO Make Caldo
Mexican Chicken Soup
Chicken tortilla soup
Chicken tortilla soup Dutch oven edition: ????
This was originally a instant pot recipe but my chicken was frozen so I used the Dutch oven instead.
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▢ 2 Tbsp vegetable oil
▢ 1 medium yellow onion diced
▢ 1 poblano pepper diced
▢ 3 cloves garlic minced
▢ 3 tsp chili powder
▢ 2 tsp ground cumin
▢ 2 tsp better than bouillon chicken base (optional)
▢ 1/2 tsp kosher salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp paprika
▢ 1/2 tsp oregano
▢ 15 oz can fire-roasted diced tomatoes UNdrained
▢ 15 oz can black beans drained and rinsed
▢ 15 oz can corn kernels drained
▢ 3 boneless skinless chicken breasts
▢ 10 cups chicken broth (reduced sodium) or water with 3 tablespoons of chicken bullion
▢ 2/3 cup heavy whipping cream
▢ Juice of 1/2 lime
TOPPING OPTIONS
▢ minced fresh cilantro
▢ tortilla strips
▢ lime slices
▢ sour cream
▢ avocado
▢ cheese
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Start off by chopping up an onion and mincing your garlic cloves. You’re going to want to sauté them in a little bit of EVOO first then add in your water bring to a boil and add the chicken in. Once your chicken is thoroughly cooked add in all of your seasonings pull your chicken out and add in corn, black beans and the rest of the ingredients. Shred your chicken and return it to the pot. Add in your cream making sure to stir frequently so it doesn’t curdle and your lime juice.
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Beth's Easy Tortilla Soup with Chicken and Lime Recipe | ENTERTAINING WITH BETH
Learn how to make my easy Tortilla Soup with Chicken and Lime, a great weeknight meal!
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BETH’S TORTILLA SOUP WITH CHICKEN AND LIME SOUP RECIPE
SERVES 4
INGREDIENTS:
6 cups Swanson® Natural Goodness® Chicken Broth
1 tsp cumin
¼ tsp red pepper flakes
2 tomatoes
2 cups store-bought* rotisserie chicken, shredded
Juice of 1 lime
1 avocado
¼ cup chopped cilantro
2 corn tortillas
*NOTE: If you want to roast the chicken yourself, place 2 chicken breasts, bone-in, skin on a baking sheet and roast at 375F for 30-35 mins.
METHOD:
Preheat oven to 350F
Slice tortillas in half then into thin matchsticks. Place on a baking sheet and bake for 15 mins until crispy. Set aside to cool and sprinkle with salt.
In a large pot simmer broth on med low heat, add cumin, red pepper flakes, tomatoes and chicken. Cover and simmer until tomatoes are softened and chicken is cooked through.
Cut avocado in half. Remove skin. Remove pit. Place halves flat side down and cut into thin slices.
Add lime juice to soup pot.
Ladle soup into bowls. Top with chopped cilantro and 2 pieces of sliced avocado, top with tortilla strips.
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! My motto is minimum effort, for maximum impact. Fall back in love with your kitchen! New Videos post every Saturday! SUBSCRIBE HERE!