Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories