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Sopa De Lima















Trans-fat Free


2 teaspoons olive oil
4 each annato seeds
¾ cup onions
½ cup green bell peppers
1 cloves garlic
peeled and minced
1 ½ quarts water
6 ounces chicken
skinned, boned, diced
¾ cup italian plum (roma) tomatoes
canned, drained, seeded and diced
4 packages chicken broth
instant mix
1 teaspoon oregano
½ teaspoon black pepper
1 each limes
cut in half
1 each grapefruit peel
about 2 x 1/4inch strip
2 each corn tortillas (6-inch)
6 inch diameter each


In 2½- 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 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 ¼ of the tortilla strips.

Makes 4 servings, about 2½ cups each.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 18535% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 369mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 29g
Vitamin A 8% Vitamin C 46%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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