I LOVE my old recipe of Chicken Tortilla Soup…BUT it’s full of things I don’t eat anymore, SO I am really excited that this taste delicious!!! I usually make a double batch and freeze half of it.
Prep Time 15 min ~~ Cook Time 1.25 hrs
What you will need:
- 2 Tbsp olive oil
- 1 medium yellow onion
- 4 stalks celery
- 1 medium jalapeno
- 4 cloves garlic
- 1.5lb. chicken breast
- 6 cups chicken broth
- 1 (14.5 oz.) can diced tomatoes w/chilies
- 1 tsp oregano
- 1 Tbsp cumin
- 2 medium lime
- 1 bunch cilantro
- 1 medium avocado
How it’s done:
- Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
- Add the chicken breast, chicken broth, canned tomatoes with chilies, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
- After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
- Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. (if you are OK with dairy, you can also add cheddar cheese & sour cream)
Inspiration From: http://www.budgetbytes.com
I think LIME and CILANTRO are some of my favorite flavors…add shrimp and we may have reached perfection! I made this as a side, but it would be fantastic as a filler for lettuce cups.
Total Prep Time: 30 min (Shrimp cleaning/deveining & cooking takes the bulk of the time)
What you will need:
- 1 lb jumbo cooked shrimp, peeled and deveined, chopped* (Note: I always grill my shrimp over open flame…better flavor!)
- 1.5 c of halved grape tomatoes
- 2 hass avocado, diced
- 1 jalapeno, seeds removed, diced fine
- 1/4 cup chopped red onion
- 3-4 Fresh lime juice
- 1 tsp olive oil
- 1c chopped cilantro (I may have added more)
- salt and fresh pepper to taste
How it’s done:
- In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper.
- Let them marinate at least 5 minutes to mellow the flavor of the onion
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together,
- add cilantro and gently toss.
- Adjust salt and pepper to taste.
Recipe adapted from: http://www.skinnytaste.com
Recipe Credit: http://www.canyoustayfordinner.com
For the Cilantro Lime Crema:
½ cup sour cream
1 teaspoon grated lime zest
1 teaspoon lime juice
2 cloves garlic, minced
1/4 teaspoon smoked paprika
¼ teaspoon salt
2 tablespoons finely chopped cilantro
For the Fish:
¼ cup fresh lime juice
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
3 cloves garlic, minced
½ teaspoon salt
1 lb white fish (I’ve only used tilapia)
2 tablespoons coconut oil
8 small sprouted corn tortillas (optional)
Pico del gallo
finely shredded red & green cabbage
finely chopped cilantro
Stir all crema ingredients in a small bowl to combine. Cover and refrigerate until ready to serve.
Whisk lime juice, paprika, cumin, cayenne, garlic, and salt. Place fish in a shallow bowl and pour the lime spice sauce evenly over the top, flipping the fish to be sure all sides are coated. Let the fish marinate overnight (I do them at least 6 hrs for best flavor)
Heat a large skillet over medium-high heat. Add 2 tablespoons coconut oil and swirl to coat the pan. Place the fish and the sauce into the pan and allow to cook for 3 minutes undisturbed. Flip and cook an additional 3 minutes. Remove the pan from heat and without removing the fish from the pan, flake it with a fork. You can also do these in foil packets ON the grill…for those summer nights when you want ALL heat outside!
Serve the fish in the corn tortillas OR on a bed of cabbage with salsa, cabbage, crema, guacamole, and fresh cilantro.
I have made very few changes to this …Fabulous recipe credit goes to: http://www.canyoustayfordinner.com/2012/04/21/smoky-fish-tacos-with-cilantro-lime-crema/