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Chicken and Shrimp Tortilla Soup
Submitted by: jwanek3206461
An easy-to-make soup with a Tex-Mex flavor that has shrimp and chicken in a tomato broth seasoned with cumin and fresh cilantro. All topped with crispy tortilla strings.
Ingredients
- 6 oz. fresh or frozen medium shrimp, peeled and deveined.
- Crisp Tortilla Shreds (recipe follows)
- 1 large onion, chopped
- 1 teaspoon cumin seeds
- 1 tablespoon cooking oil
- 4.5 cups chicken broth
- 14.5 oz can Mexican-style stewed tomatoes, undrained
- 3 tablespoons snipped fresh cilantro
- 1 tablespoons lime juice
- 1 2/3 cups shredded cooked chicken breast
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Method
Thaw shrimp, if frozen. Prepare crisp tortilla shreds. Set aside. In a large saucepan, cook onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, un-drained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer covered for 8 minutes. Stir in shrimp and chicken. Cook about 3 minutes more or until shrimp turn pink, stirring occasionally. Top each serving with tortilla shreds.
Notes: Crisp Tortilla Shreds: Brush four 5 1/2 inch corn tortillas with 1 tablespoonful cooking oil. In a small bowl, combine 1/2 tsp. salt and 1/8 tsp. pepper; sprinkle mixture on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake in a 350-degree oven about 8 minutes or until crisp.
Number of Servings: 6
Submitted by: jwanek3206461 ( See all of jwanek3206461 Recipes )
