*  Exported from  MasterCook  *
 
                                SOPA DE LIMA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Mexican
                 Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -