YUCATAN - STYLE CHICKEN AND VEGETABLE SOUP
A spicier version of chicken vegetable soup. Even better the next day. You might want to start with 1 chipotle for the heat factor. Wash hands after handling. Chipotles in adobo sauce are in the Mexican food section and leftover freezes well.
Provided by adriennenewton
Categories < 60 Mins
Time 40m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven, heat oil over medium-high heat.
- Add onion, saute for 3 minutes.
- Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
- Add carrots. Cook and stir for 4 minutes more.
- Add broth, tomatoes, zucchini,and salt.
- Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
- Place in bowls.
- Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.
Nutrition Facts : Calories 309.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 62.4, Sodium 770.4, Carbohydrate 15.8, Fiber 5.2, Sugar 6.2, Protein 26.1
YUCATAN CHICKEN
Provided by Food Network
Categories main-dish
Time 13h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.
SOPA DE LIMA (YUCATAN LIME SOUP)
Provided by Food Network
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
- Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
- When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
Steps:
- Cook orzo in pot of boiling salted water until just tender. Drain well.
- Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
Provided by Halcyon Eve
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and chiles.
- Sauté until onion begins to brown, about 4 minutes.
- Add chicken; sauté 1 minute.
- Add broth, lime juice, and tomato.
- Simmer until chicken is cooked through, about 3 minutes.
- Mix in orzo, then chopped cilantro.
- Season soup with salt and pepper.
- Ladle soup into 4 bowls.
- Garnish with cilantro sprigs.
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