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SOPA DE LIMA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Low-cal
Amount Measure Ingredient -- Preparation Method
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2 ts Olive oil
4 Annatto (achiote) seeds
3/4 c Diced onions
1/2 c Diced green bell pepper
1 Garlic clove -- minced
1 1/2 qt -water
6 oz Chicken, skinned & boned
- diced
3/4 c Italian tomatoes, canned
-drained, seeded and diced
4 pk Instant chicken broth mix
1 t Oregano leaves
1/2 ts Pepper
1 Lime -- cut in half
1 Strip grapefruit peel
-(about 2 X 1/4-inch strip)
2 Corn tortilla
- (6-inch diameter each)
In 2 1/2- or 3-quart saucepan heat oil over
medium-high heat; add annatto seeds and cook until
seeds release their color, 1 to 2 minutes. Remove and
discard seeds. To saucepan add onions, bell pepper,
and garlic and saute until onions are translucent, 3
to 4 minutes; add water, chicken, tomatoes, broth mix,
oregano, and pepper. Squeeze lime halves into soup,
then add squeezed halves and grapefruit peel to soup
and stir to combine. Reduce heat to low and let simmer
for 15 minutes. Using slotted spoon, remove and
discard lime halves and grapefruit peel; let soup
simmer for 15 minutes longer. While soup is simmering,
spray 9-inch skillet with nonstick cooking spray and
heat over medium heat; 1 at a time add tortillas and
cook, turning once, until lightly browned on both
sides. Cut tortillas into thin strips. To serve, ladle
soup into 4 bowls and top each portion with 1/4 of the
tortilla strips. Makes 4 servings, about 1 1/2 cups
each.
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