Best 2 El Torito Chicken Lime Soup Recipes

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

EL TORITO CHICKEN TORTILLA SOUP

Steps:

• Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
• Set aside until cool enough to handle and shred.
• Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
• Bring to boil, reduce heat and simmer 20 minutes.
• Correct seasoning, if necessary.
• Add zucchini, squash, pepper, lime juice and Sherry.
• Bring again to boil.
• Reduce heat and simmer 15 minutes.
• Add cilantro and mint.
• Stir, then remove from heat.
• To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
• Ladle soup into each bowl.
• Sprinkle with shredded cheese and tortilla strips.
• Garnish each bowl with avocado slice and sprig cilantro. Serve at once.