LIME SOUP RECIPES

CILANTRO-LIME COLESLAW RECIPE | ALLRECIPES

Cilantro-Lime Coleslaw Recipe | Allrecipes image

This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.

Provided by Mom

Categories Salad Coleslaw Recipes With Mayo

Total Time 25 minutes

Prep Time 25 minutes

Yield 7 servings

Number Of Ingredients 10

Ingredients

¾ cup mayonnaise
1 lime, zested
2 teaspoons fresh lime juice
½ teaspoon rice vinegar
2 cloves garlic, minced
2 teaspoons sweet chili sauce
2 teaspoons white sugar
3 tablespoons finely chopped fresh cilantro
¼ red onion, finely diced, or more to taste
4 cups shredded green cabbage, or more to taste

Steps:

Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

Nutrition Facts : Calories 189.4 calories, CarbohydrateContent 5.6 g, CholesterolContent 9 mg, FatContent 18.8 g, FiberContent 1.2 g, ProteinContent 0.9 g, SaturatedFatContent 2.8 g, SodiumContent 163.9 mg, SugarContent 3.1 g

TURKEY SOUP RECIPES | BBC GOOD FOOD

Turkey soup recipes | BBC Good Food image

Use up Christmas leftovers in our easy turkey soup recipes to make a filling supper. These warming dishes are great for making the most of ingredients.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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CHICKEN TORTILLA SOUP – INSTANT POT RECIPES

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Reviews 5
Cuisine Mexican

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TURKEY SOUP RECIPES | BBC GOOD FOOD

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CHICKEN TORTILLA SOUP – INSTANT POT RECIPES

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CHICKEN LIME SOUP RECIPE - FOOD.COM

One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 883.8 per serving

For Salsa: Combine the onion, tomatoes, chile, garlic, cilantro and lime juice in a bowl. Season to taste with salt. Yields about 2 cups.

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MEXICAN LIME SOUP WITH CHICKEN (MEXICAN OREGANO ...

In this hearty chicken soup, Mexican oregano lends an herbal aroma and strong, spicy flavor, which is countered by the fragrant garlic, piquant jalapeño chili and tart lime juice. 
From williams-sonoma.com
Reviews 4.4
Total Time 95 minutes

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup. Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan. Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes. Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper. Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6. Adapted from Williams-Sonoma New Flavors for Chicken, by Rick Rodgers (Oxmoor House, 2008).

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CHICKEN, TORTILLA AND LIME SOUP | WILLIAMS SONOMA

In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chile or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chiles. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.
From williams-sonoma.com
Reviews 5
Total Time 90 minutes

Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

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KIWI AND LIME SOUP WITH SEA SALT RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 15 minutes
Category appetizer
Cuisine american

Peel and roughly cut up the kiwis. Place the pieces in a blender or food processor with the lime juice and the sugar. Puree then strain out the seeds. Add a few seeds back to show it is kiwi. Place watermelon cubes on a platter and fill the depression with the kiwi puree. Serve cold and lightly sprinkled with course salt, and eat with your fingers!

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CILANTRO-LIME COLESLAW RECIPE | ALLRECIPES

Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing …
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