Recipe: Sopa de Lima
Summary: This Yucatan Tortilla Soup is a Mexican Version of Chicken Soup that has a Subtle Lime Flavor
Ingredients
- 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)
Instructions
- 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.
- Remove and discard seeds.
- 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.
- 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 1-1/2 Cup Servings
- 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
