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Measurements
      Title: SOPA DE LIMA
 Categories: Soups, Mexican, Low-cal
      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 Chicken, skinned & boned
           - diced
    3/4 c  Italian tomatoes, canned
           -drained, seeded and diced
      4 pk Instant chicken broth 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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