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!
Lime soup (mexican food)
Recipe how to prepare Lime soup (mexican food) or sopa de lima
Delicious Chicken Lime Soup Recipe & Knife Set Review
Order your knife sets here :) they amazing! Tell them i sent you ❤️
1829 CARL SCHMIDT SOHN knife set 9pcs:
Ingredients
6 chicken tenders
1 medium onion chopped
2 carrots chopped
2 ribs celery chopped
1 bunch cilantro
2 limes - 1 for soup 1 for garnish(this recipe serves 3 - 4 people)
1 box chicken broth/stock
1 can diced tomatoes and green chilies
2 tbsp mrs dash chicken seasoning for the chicken
2 tbsp mrs dash chicken seasoning in the soup
Salt and pepper to taste
For garnish - cheese as needed, i used pepper Jack :) and of course blue corn chips
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#souprecipes #fallrecipes #chickenrecipes
How to cook - Sopa de lima (Mexico)
You always dreamed to cook french ? :)
Here is a beautiful french Sopa de lima (Mexico) recipe !
This video will teach you how to do a great Sopa de lima (Mexico), simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Ultimate TORTILLA SOUP - How to made TORTILLA SOUP Recipe
A favorite southwestern-style TORTILLA SOUP...also know as SOPA AZTECA DE TORTILLA...that you're gonna just LOVE!! Tantalizing favors & aromas will keep you making it time after time again!! Click on Show more below for recipe...
TORTILLA SOUP
3 Chicken Breast, skinned, deboned and raised
4 cups (32 ounces) chicken broth, I used no-salt chicken broth
2 cups water
1 (15 ounce) can Fire Roasted diced Tomatoes
1 large corn on the cobs (cut off the cob) or use 1 cup frozen corn
1 large red onion, diced
2 jalepeno, diced (discard ribs and seeds for less heat)
2-3 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon fresh cracked black pepper
1 teaspoon kosher salt (optional)
2 Tablespoon olive oil
1/2 cup lime juice, fresh squeezed (about 3-4 limes, plus lime wedges)
1 large bunch cilantro
1 cup Colby Jack Cheese, shredded
1-2 large avocados
4-6 flour tortillas, sliced in 1/4-inch strips (enough oil for frying strips, about 1/4 cup oil)
1. In a large Dutch oven or heavy bottom pan, over medium-low heat, add oil, onions, garlic and jalapenos. Sautee 20-25 minutes. Reduce heat to low if needed.
2. Add corn, chicken broth, water, fire roasted tomatoes, cumin, pepper, chicken breast and salt to sautéed vegetables. Cook over medium-high heat until a gentle boil begins. Reduce to medium-heat. Cook 20-25 minutes. Reduce to low-heat. Remove cooked chicken breast and shred with two forks.
3. Add shredded chicken, fresh lime juice and a large hand full of cilantro back to soup. Simmer 10 minutes.
4. In a small sauce pan or skillet, over medium-heat, add 1/4 cup oil (when oil is hot) add tortilla strips and fry until golden. Drain on paper towels and salt lightly. Set aside for soup topping.
5. Add hot Tortilla Soup to serving bowl...top with shredded cheese, fried tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime wedge.
Serve immediately!!
ENJOY!!
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