Chicken And Shrimp Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Better Homes and Garden America's Ethnic Cuisines: 150 Best-Loved Recipes Ingredients:
6 oz fresh or frozn shrimp, peeled and deveined |
1 large onion, chopped |
1 tsp cumin |
1 tbs cooking oil |
4 1/2 cups reduced-sodium chicken broth |
1 141/2 oz can mexican-style stewed tomatoes, undrained |
3 tbs fresh cilantro |
2 tbs lime juice |
1 2/3 cups shredded cooked chicken breast |
tortilla shreds |
4 51/2-inch corn tortillas |
1 tbs cooking oil |
1/2 tsp salt |
1/8 tsp ground black pepper |
Directions:
1. Prepare Cristp Tortilla Shreds; set aside.
2. In a large saucepan cook the onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro and lime juice.
3. Bring to boiling; reduce heat. Simmer, covered for 8 minutes. Stir in shrimp and chicken.Cook about 3 minutes more until shrim turn pink, stirring occassionaly. Top each serving wtih tortilla shreds (directions below).
4. Crispt Tortilla Shreds:
5. Brush four 51/2-inch corn tortillas with 1 tbs cooking oil. In a small bowl combine 1/2 tsp salt and 1/8 tsp black 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 mintues or until crisp.
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