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Ingredientes
- 2 tsp Extra virgin olive oil
- 4 x Annatto (achiote) seeds
- 3/4 c. Diced onions
- 1/2 c. Diced green bell pepper
- 1 x Garlic clove, chopped
- 1Â 1/2 quart -water
- 6 ounce Chicken, skinned & boned diced
- 3/4 c. Italian tomatoes, canned liquid removed, seeded and diced
- 4 pkt Instant chicken broth mix
- 1 tsp Oregano leaves
- 1/2 tsp Pepper
- 1 x Lime, cut in half
- 1 x Strip grapefruit peel (about 2 X 1/4-inch strip)
- 2 x Corn tortilla (6-inch diameter each)
Direcciones
- In 2 1/2- or possibly 3-qt saucepan heat oil over medium-high heat; add in annatto seeds and cook till seeds release their color, 1 to 2 min. Remove and throw away seeds. To saucepan add in onions, bell pepper, and garlic and saute/fry till onions are translucent/soft, 3 to 4 min; add in water, chicken, tomatoes, broth mix, oregano, and pepper. Squeeze lime halves into soup, then add in squeezed halves and grapefruit peel to soup and stir to combine. Reduce heat to low and let simmer for 15 min. Using slotted spoon, remove and throw away lime halves and grapefruit peel; let soup simmer for 15 min longer. While soup is simmering, spray 9-inch skillet with nonstick cooking spray and heat over medium heat; 1 at a time add in tortillas and cook, turning once, till 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 c. each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 64 | 48% |
| Total Fat 7.2g | 9% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1179mg | 49% |
| Potassium 237mg | 7% |
| Total Carbs 10.55g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.5g | 2% |
| Protein 7.33g | 12% |
