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.