Sopa de lima
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Sopa de lima
  Soups    Beans  
Last updated 6/12/2012 1:01:01 AM. Recipe ID 24307. Report a problem with this recipe.
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      Title: Sopa de lima
 Categories: Soups, Beans
      Yield: 4 servings
 
      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 Skinned and boned cooked
           -chicken, diced
    3/4 c  Drained canned Italian
           -tomatoes, seeded and diced
      4    Packets instant chicken
           -broth and seasoning mix
      1 ts 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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Recipe ID 24307 (Apr 03, 2005)

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