Tuesday June 25th 2019

Sopa de Lima

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Rating: 3.0/5 (4 votes cast)

Recipe: Sopa de Lima

Summary: This Yucatan Tortilla Soup is a Mexican Version of Chicken Soup that has a Subtle Lime Flavor


  • 2 teaspoons olive oil
  • 4 annatto (achiote) seeds
  • 3/4 cup diced onions
  • 1/2 cup diced green bell pepper
  • 1 garlic clove, minced
  • 1 1/2 quarts water
  • 6 ounces skinned and boned cooked chicken, diced
  • 3/4 cup drained canned Italian tomatoes, seeded and diced

  • 4 packets instant chicken broth and seasoning mix
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon pepper
  • 1 lime, cut in half
  • 1 strip grapefruit peel (about 2 x 1/4-inch strip)
  • 2 corn tortillas (6-inch diameter each)


  1. ln 2 1/2 – or 3-quart saucepanheat oil over medium-high heat; add annatto seeds and cook until seeds release their color, 1 to 2 minutes.
  2. Remove and discard seeds.
  3. To saucepan add onions, bell pepper, and garlic and sauté until onions are translucent, 3 to 4 minutes; add water, chicken, tomatoes, broth mix, oregano, and pepper.
  4. Squeeze lime halves into soup, then add squeezed halves and grapefruit peel to soup and stir to combine.
  5. Reduce heat to low and let simmer for 15 minutes.
  6. Using slotted spoon, remove and discard lime halves and grapefruit peel; let soup simmer for 15 minutes longer.
  7. 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.
  8. Cut tortillas into thin strips. To serve, ladle soup into 4 bowls and top each portion with 1/4 of the tortilla strips.
  9. Makes 4 1-1/2 Cup Servings
  10. Per serving: 165 calories; 15 g protein; 6 g fat; 14 g carbohydrate:946 mg sodium; 38 mg cholesterol

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Calories: 165

Fat: 6

Protein: 15


Sopa de Lima, 3.0 out of 5 based on 4 ratings
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