Best Chicken Lime Vegetable Soup Recipes

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

Ingredients

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.

CHICKEN LIME VEGETABLE SOUP

Chicken Lime Vegetable Soup image

Make and share this Chicken Lime Vegetable Soup recipe from Food.com.

Provided by Engrossed

Categories Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
2 tablespoons canola oil
3 white onions, chopped
5 stalks celery, chopped
4 carrots, peeled and chopped
1 cup mushroom, sliced
3 quarts water
2 whole chicken breasts, with skin on or 1 small roasting chicken
2 tablespoons chicken base
5 roma tomatoes, peeled, seeded, coarsely chopped
3 tablespoons tomato paste
1 bunch fresh spinach, thoroughly washed and chopped
1 tablespoon fresh ground pepper
2 tablespoons Worcestershire sauce
3 tablespoons fresh lime juice (or more to taste)
1 cup fresh parsley, chopped

Steps:

Melt butter and oil in soup pot and sauté onions, celery and carrots over medium heat for about 10 minutes.
Add mushrooms and continue cooking about 3-5 minutes.
Add water, chicken and chicken base. Bring to low boil and cook until chicken is tender (about 25 minutes for breasts; 60 minutes for whole chicken).
Remove chicken from pot and let cool until you can handle. Reserve liquid. Remove and discard skin and bones. Dice or shred chicken.
Reheat liquid and add chicken, tomatoes, tomato paste, spinach, pepper, Worcestershire sauce, lime juice and parsley.
Ladle into bowls and top with crispy tortilla strips.

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