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March 2019

Soup Recipes

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Sopa De Lima Recipe

Sopa De Lima recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sopa De Lima recipe  PDF


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 and amp boned
diced 3/4 c Italian tomatoes, canned
drained, seeded and diced 4 pk Instant chicken broth mi
1 ts Oregano leaves
1/2 ts Pepper
1 Lime cut in half
1 Strip grapefruit peel
(about 2 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 mi , 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.

Sopa De Lima recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
461 people have voted
Last Reviewed on 2019-03-20



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