How to cut too much lime taste out of Chicken Tortilla Soup.....?!


Question: Hi - I always make a great Chicken tortilla soup - tomato / chicken broth base...and this time I decided instead of just squeezing a little lime juice into it - I cut the lime in half and boiled the open half in the soup. Anyway - I took the lime out and added more tomato paste and some more broth...and it still tastes too "limey".... any suggestions? (having a dinner party in 2 1/2 hours)


Answers: Hi - I always make a great Chicken tortilla soup - tomato / chicken broth base...and this time I decided instead of just squeezing a little lime juice into it - I cut the lime in half and boiled the open half in the soup. Anyway - I took the lime out and added more tomato paste and some more broth...and it still tastes too "limey".... any suggestions? (having a dinner party in 2 1/2 hours)

try cutting an Idaho potato - or two - into your soup. Potatoes absorb flavors, and it just may work to soak up some of the lime flavor. Simply remove the potato before serving.

Try adding a teaspoonful of sugar. It may cut the tartness, thus reducing the perception of the lime. By putting the lime into the soup, you probably got a lot of peel oil into your soup.

Also, try letting the soup chill before reheating it and remove any fat on top of the soup. You may be able to remove some of the peel oil with the chicken fat in the soup.

Since you already have the soup made, and you have time to make another batch, why not try making 1/2 a batch and see if that cuts the "liminess" down to an acceptable level......is this the soup that you cut the corn tortillas into thin strips and then fry them and add them to the individual bowls of soup as a finishing garnish and for visual appeal??? I've seen some places add rice (like a 1/2 cup) and see if that helps.......I have some other tricks, if these don't help, email me at my 360 profile page......

Christopher

I would try adding more cheese. You could never have to much cheese in Tortilla soup.

You can try boiling some potatoes in it and then removing them.

try some butter and a dash of sugar or maybe make a roux out of a little butter and flour after it is a little pasty add some chicken stock to make it the consistency of heavy cream.





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