Best Chicken Cilantro Soup Recipes

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CHICKEN AND HOMINY SOUP WITH LIME AND CILANTRO



Chicken and Hominy Soup with Lime and Cilantro image

This is how you eat soup when it's hot outside. I like to season the chicken with chili powder and cumin, then toss them in the turbo broiler.

Provided by Nyki

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro

Steps:

  • Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 26.1 g, Cholesterol 38.9 mg, Fat 8.2 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 1.4 g, Sodium 1578.2 mg, Sugar 6 g

CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO



Chicken Vegetable Soup with Lime and Cilantro image

Provided by Patrick Corrigan

Categories     Soup/Stew     Chicken     Citrus     Poultry     Vegetable     Simmer     Bon Appétit     Santa Monica     California

Yield Makes 6 Main-course servings

Number Of Ingredients 9

2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
8 cups canned low-salt chicken broth
1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 1/2 teaspoons ground coriander
1 15-ounce can golden hominy, drained
6 green onions, chopped
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice

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.

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS



Chili Chicken Soup with Cilantro Dumplings image

Honorable Mention Bisquick® Recipe Contest 2010! Try a new take on delicious dumplings with chiles, cumin and cilantro to create an extra yummy soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (1/2 cup)
3 teaspoons chili powder
1/2 to 1 teaspoon salt
5 cups Progresso™ chicken broth (from two 32-oz cartons)
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 jalapeño chile, seeded, chopped, if desired

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
  • Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 2 g, Protein 33 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 5 g, TransFat 2 g

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM



Mexican Chicken Soup With Cilantro-Chile Cream image

I printed this off Ortega's web-site. The creator was a finalist in their 2002 cooking contest. It is REALLY good and really easy. My additions are a can of hominy (because I love it!) and shredded Monty Jack to top the soup. Great with tortilla chips!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (32 ounce) carton chicken broth
1 cup water
2 cloves garlic, finely chopped
1 (16 ounce) jar salsa (any flavor)
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped cooked chicken
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
1/2 cup sour cream
1 (4 ounce) can diced green chilies
3 tablespoons finely chopped fresh cilantro
1 teaspoon lime juice

Steps:

  • Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
  • Add salsa,rice,oregano,and salt.
  • Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
  • Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
  • Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
  • CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

CHICKEN-ORECCHIETTE SOUP WITH CILANTRO AND LEMON



Chicken-Orecchiette Soup with Cilantro and Lemon image

Categories     Soup/Stew     Chicken     Citrus     Pasta     Lemon     Spring     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

1 tablespoon olive oil
2 skinless boneless chicken breasts (about 12 ounces total)
3 cups coarsely chopped onions
3 plum tomatoes, sliced
2 stalks lemongrass, thinly sliced (about 1/2 cup)
2 tablespoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
8 cups chicken stock or canned low-salt chicken broth
1/2 cup chopped cilantro
8 ounces orecchiette pasta, freshly cooked
3 plum tomatoes, seeded, chopped
1/2 cup fresh lemon juice
Fresh lemon slices (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.
  • Add chopped onions and next 5 ingredients to pot and sauté over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.
  • Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)
  • Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

CILANTRO LIME CHICKEN AND RICE SOUP RECIPE



Cilantro Lime Chicken and Rice Soup Recipe image

Provided by brimfam

Number Of Ingredients 18

2 Tbsp olive oil
1 medium onion, chopped
1 large rib celery, chopped
2 garlic cloves, minced
1 heaping Tbsp chili powder
1 tsp cumin
8 cups chicken broth
1 can chopped green chilies, drained
1 bag frozen corn
1 14.5 oz can diced tomatoes
1 tsp dried oregano
1 tsp. salt
3 cups cooked and chopped chicken breast
1/4 cup chopped cilantro
juice of 1 lime
1 cup instant white rice
shredded cheddar cheese
tortilla chips

Steps:

  • In large pot, cook onion, celery, garlic, chili powder and cumin in olive oil. Cook until soft. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add green chilies, corn, tomatoes, oregano, cilantro, lime juice and chicken. Bring back to a full boil and add rice. Cook 5-10 more minutes. Serve with cheese and tortilla chips. When reheating, you made need to add more broth and chili powder.

SLOW-COOKER CARIBBEAN-STYLE CHICKEN SOUP WITH LIME AND CILANTRO



Slow-Cooker Caribbean-Style Chicken Soup with Lime and Cilantro image

Looking for a hearty slow-cooked dinner? Then check out this Caribbean-style soup featuring chicken, Progresso® black beans and chicken broth.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 8

Number Of Ingredients 17

3 bone-in chicken breasts, skinned
3 bone-in chicken thighs, skinned
1 tablespoon salt-free Caribbean rub
4 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 teaspoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 tablespoon adobo sauce (from can of chipotle chiles)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/2 cup unsweetened coconut milk (not cream of coconut)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh lime juice
Hot cooked rice
Fresh cilantro leaves
Finely chopped radishes
Lime wedges

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. Sprinkle chicken evenly with Caribbean rub; set aside.
  • In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook onion and garlic in oil 3 minutes, stirring occasionally, until tender. Transfer mixture to slow cooker using slotted spoon. In skillet, heat remaining 3 teaspoons oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning occasionally, until browned. Transfer chicken to slow cooker.
  • Add 1 cup of the broth to skillet, scraping to loosen browned bits. Pour over chicken. Add remaining 3 cups broth, the adobo sauce, beans, coconut milk, salt and pepper to slow cooker.
  • Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 3 hours longer.
  • Remove chicken from slow cooker to plate; cool 10 minutes. Remove chicken from bones; discard bones and return meat to slow cooker. Stir in lime juice. Serve soup over rice; garnish with cilantro, radishes and lime wedges.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1199 mg

CHICKEN AND HOMINY SOUP WITH CILANTRO AND LIME



Chicken and Hominy Soup with Cilantro and Lime image

This is a really good soup. Serve it with some fresh baked cornbread.

Provided by Vickie Parks

Categories     Chicken Soups

Time 30m

Number Of Ingredients 16

1 Tbsp canola oil
2 tsp ground cumin
1 tsp paprika
48 oz low-sodium chicken broth
29 oz can hominy, undrained
4 cooked skinless chicken thighs, chopped
14 or 15 oz can diced tomatoes in juice, undrained
14 oz water (measured from canned tomatoes)
6 green onions, sliced
1 large jalapeno, chopped
1 large lime, juiced
1 dash(es) hot sauce, or to taste
1 tsp black pepper or cayenne pepper
1 c chopped fresh cilantro
tortilla chips, roughly crushed (for serving)
sour cream (for serving)

Steps:

  • 1. Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. To the seasoned oil, add broth, hominy, chicken, diced tomatoes and juice, water, green onions, chopped jalapeno, lime juice, hot sauce and pepper; bring to a boil.
  • 2. Reduce heat and simmer until flavors have blended, about 15 minutes.
  • 3. Garnish each serving with chopped cilantro, crushed tortilla chips and a dollop of sour cream, and serve hot.

CILANTRO LIME CORN MEAL DUMPLINGS IN CHORIZO CHICKEN SOUP



Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup image

Make and share this Cilantro Lime Corn Meal Dumplings in Chorizo Chicken Soup recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon oil
3/4 lb fresh chorizo sausage, casings removed
3/4 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 cup chopped onion
1/2 cup sliced celery
1 cup sliced carrot
1 poblano pepper, seeded, stemmed and diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
2 tablespoons oil
1/4 cup all-purpose flour
1 (14 1/2 ounce) can fire roasted diced tomatoes or 1 (14 1/2 ounce) can regular diced tomatoes
6 cups low sodium chicken broth
1 (6 1/2 ounce) package Martha White yellow cornbread mix
2 teaspoons grated lime peel
2 tablespoons milk
1/2 cup sour cream
1/2 cup fresh cilantro, coarsely chopped
sour cream, chopped avocado, chopped cilantro, lime wedges

Steps:

  • HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
  • STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
  • TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

Nutrition Facts : Calories 651.5, Fat 39.7, SaturatedFat 13.2, Cholesterol 97.6, Sodium 1717.8, Carbohydrate 39.2, Fiber 4.8, Sugar 11.4, Protein 35.3

LEMONY CHICKEN NOODLE SOUP WITH GINGER, CHILE AND CILANTRO



LEMONY CHICKEN NOODLE SOUP WITH GINGER, CHILE AND CILANTRO image

Categories     Chicken

Yield 4 people

Number Of Ingredients 7

1 lemon
1/4 cup finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 cups low-sodium chicken broth
4 oz. fresh chinese egg noodle (look in the produce section of your supermarket)
2 Tbs fish sauce (preferably Tai Kitchen brand) more to taste
1 boneless, skinless chicken breast half, cut into 1/4 inch thick slices (this is easier if the chicken is partially frozen)

Steps:

  • Finely grate 1 tsp of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon inhalf and squeeze it to obtain 3 tbs of juice. Thinly slice two of the chile halves crosswise. In a large saucepan, bring the broth to a boil over medium heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to a boiling stock. Reduce the heat, cover and simmer the soup until the noddle are almost cooked, about 3 minutes. Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove th epan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly amoung serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

CHICKEN, BLACK BEAN, AND CILANTRO SOUP



Chicken, Black Bean, and Cilantro Soup image

I love how easy this comes together and what great flavors. Recipe courtesy of KalynsKitchen.com. Serving size is estimated.

Provided by AmyZoe

Categories     < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 18

1 small onion, diced
1 cup celery, diced
2 teaspoons olive oil
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon celery seed
1 teaspoon garlic powder or 1 teaspoon garlic puree
4 cups homemade chicken stock or 4 cups chicken broth
14 1/2 ounces vegetable broth
14 1/2 ounces diced tomatoes
1 cup salsa
6 -8 drops Tabasco jalapeno sauce or 6 -8 drops hot sauce
30 1/2 ounces black beans, drained
2 cups cooked chicken
1 cup chopped cilantro leaves and stems
3 tablespoons fresh lime juice
cut lime, forserving
sour cream, for serving

Steps:

  • In a large heavy soup pot, saute onions and celery in olive oil 3 to 5 minutes, until soft but not browned. Add the ground cumin, chili powder, celery seed, and garlic and saute about 2 minutes more.
  • Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green tabasco if desired. Add black beans and chicken and simmer 15 to 20 minutes more. While the soup is simmering, wash and chop enough fresh cilantro to make a cup of chopped cilantro and squeeze enough limes to make 3 tablespoons juice.
  • After 15 to 20 minutes, ad the chopped cilantro and simmer 5 minutes. Then add lime juice and cook 2 to 3 minutes more. Serve hot with fresh limes to squeeze into the soup and serve with sour cream and additional chopped cilantro.

Nutrition Facts : Calories 214.8, Fat 5.9, SaturatedFat 1.3, Cholesterol 22, Sodium 1895.7, Carbohydrate 22.4, Fiber 8, Sugar 3.1, Protein 20.4

LEMONY CHICKEN NOODLE SOUP WITH GINGER, CHILE & CILANTRO



Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro image

How to make Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

Provided by @MakeItYours

Number Of Ingredients 8

1 lemon
1/4 cup chopped fresh cilantro
1 tsp. finely grated fresh ginger
2 serrano chiles, stemmed, halved, and seeded
6 cups homemade or canned low-salt chicken broth
4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)

Steps:

  • Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.
  • Thinly slice two of the chile halves crosswise.
  • In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.
  • Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

CHICKEN POBLANO SOUP WITH CILANTRO JALAPENO DUMPLINGS



CHICKEN POBLANO SOUP WITH CILANTRO JALAPENO DUMPLINGS image

Categories     Soup/Stew     Chicken

Yield 6 servings

Number Of Ingredients 22

5 cups chicken broth
1 chicken carcass
2 sprigs fresh thyme
1 bay leaf
4 poblano peppers, seeded and roughly chopped
1 jalapeno seeded and halved
salt and pepper
1 T butter
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2 parsnips, chopped
2 cups cooked, chopped chicken
DUMPLINGS:
1/2 cup buttermilk
3 jalapenos, chopped roughly
1 cup flour
1 tsp baking soda
1/2 tsp salt
3 T minced cilantro, plus extra for garnish
1/2 tsp pepper
2 T cold unsalted butter, cut into pieces

Steps:

  • In a large, heavy duty pot over med high heat, add chicken broth, carcass, thyme, bay leaf, poblanos, jalapenos, salt and pepper. Bring to a boil, and let simmer for 30 min. Meanwhile, in a medium saucepan over med heat, melte butter, add onion, celery, carrots and parsnips. Saute until tender about 10 min. When the stock is cooked, remove bones, thyme, bay leaf and discard. Add 1/2 cup of sauteed vegetables. Carefully puree the soup. Add remaining veggies and cooked chicken. Bring soup to a steady simmer DUMPLINGS In a large bowl, sift flour baking soda and salt. Add cilantro, pepper and butter; combine so all butter is incorporated. Stir in buttermilk to form a soft dough,. Drop small spoonfuls of dough into lighly simmering broth, spacing evenly. Cover, and simmer until dumplings are firm about 6 min. Garnish with cilantro

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS



Chili Chicken Soup with Cilantro Dumplings image

Back in 2009 I was given an honorable mention in the Bisquick contest with this soup.

Provided by G F

Categories     Chicken Soups

Time 50m

Number Of Ingredients 11

1 Tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
3 tsp chili powder
1 tsp salt
5 c chicken broth
2 c original bisquick® mix
2/3 c milk
1/4 c chopped fresh cilantro
1/2 tsp cumin powder
1 jalapeno, seeded and minced

Steps:

  • 1. In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned.
  • 2. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
  • 3. Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and jalapeno.
  • 4. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

CHICKEN CILANTRO SOUP



Chicken Cilantro Soup image

Number Of Ingredients 7

4 cups cooked chicken, chopped
2 cups chicken broth
16 ounces tomatoes, chopped
4 tablespoons fresh cilantro, chopped
1 medium onion, sliced in rings and sautéed in butter
1/2 teaspoon pepper
1/4 cup shredded Monterey Jack cheese

Steps:

  • 1. Bring chicken, chicken broth, tomatoes, cilantro, onion and black pepper to a boil. Simmer 45 minutes to 1 hour.2. Pour soup into soup bowls, and sprinkle Monterey jack cheese over the top.

Nutrition Facts : Nutritional Facts Serves

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