Best 4 Mexican Tomato Lime Soup Recipes
Looking for a flavorful and refreshing soup to tantalize your taste buds? Look no further than Mexican tomato lime soup, a delectable dish that bursts with vibrant flavors. This traditional Mexican soup is crafted with a harmonious blend of fresh tomatoes, zesty limes, and an array of aromatic spices. Its tangy and slightly spicy broth is sure to invigorate your senses and leave you craving more. Whether you're hosting a fiesta or seeking a comforting meal, this Mexican tomato lime soup is an absolute delight that will transport you to the heart of Mexico. Discover the authentic recipe and variations within this article, including a classic version, a vegan alternative, and a spicy rendition for those who love a kick. Get ready to embark on a culinary journey and savor the essence of Mexican cuisine with this exceptional soup.
Here are our top 4 tried and tested recipes!
SOPA DE LIMA (MEXICAN LIME SOUP)
Hot or cold outside, this soup is light and refreshing. I first enjoyed this dish while sitting ocean-side in Mexico. Goes great with a margarita or beer and a side of chips and salsa. Use whatever chilies you want (hot or mild) depending on the amount of heat you enjoy. Serve in bowls with crushed tortilla chips or strips on top.
Provided by Amatre
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 21.8 g, Cholesterol 44.8 mg, Fat 7.2 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 1.1 g, Sodium 1693.4 mg, Sugar 5.1 g
MEXICAN TOMATO LIME SOUP
My family loves this soup. Very refreshing and good Tex-Mex flavor. Good served with polenta. Adapted from a Moosewood recipe.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
- Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
- Let simmer for several minutes.
- Add hot sauce, salt, and pepper to taste.
- To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.
Nutrition Facts : Calories 175, Fat 10.1, SaturatedFat 4.7, Cholesterol 20.1, Sodium 847.6, Carbohydrate 16, Fiber 2.1, Sugar 11.7, Protein 8.5
MEXICAN TOMATO LIME SOUP
Steps:
- In a soup pot on low heat, saute the garlic and cumin in the oil for a minute. Be careful to to brown the garlic. Stir in the tomato juice, fresh tomatoes, lime juice, and cilantro. Bring to a simmer and contine to cook for several minutes. Add Tabasco to taste. Garnish as desired: crushed tortilla chips, sour cream, avocado. Can be served hot or chilled
MEXICAN TOMATO SOUP
This is an easy vegan soup that tastes like it took a lot longer to make. It's a combination of many recipes I saw online.
Provided by Jeri Roth Lande
Categories Clear Soup
Time 20m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Use the oil to saute the garlic and cumin briefly in a soup pot.
- Add the rest of the ingredients.
- Bring to a boil and simmer 10 min or more.
Nutrition Facts : Calories 161.6, Fat 3.3, SaturatedFat 0.5, Sodium 498.9, Carbohydrate 30.6, Fiber 6.3, Sugar 10.8, Protein 6.5
Tips:
- To achieve the best flavor, use ripe, juicy tomatoes. Look for tomatoes that are deep red and free from blemishes.
- If you prefer a spicier soup, add more jalapeño peppers or cayenne pepper. Start with a small amount and adjust to taste.
- For a smoky flavor, roast the tomatoes before adding them to the soup. Place the tomatoes on a baking sheet and roast them at 400°F for 20-25 minutes, or until they are slightly charred.
- If you don't have an immersion blender, you can purée the soup in a regular blender. Just be sure to let the soup cool slightly before blending, and work in batches if necessary.
- Serve the soup immediately, or store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
Conclusion:
This Mexican Tomato Lime Soup is a delicious and refreshing dish that is perfect for a hot summer day. It is also a healthy and nutritious soup that is packed with vitamins and minerals. With its vibrant flavors and simple ingredients, this soup is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this Mexican Tomato Lime Soup a try. You won't be disappointed!
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