Chicken Tortilla Soup With Shrimp |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is fast and easy it tastes like my favorite restaurant's recipe, but it came from a Better Homes and Gardens book. It tastes great without the shrimp too. Great with garnish of fresh salsa tortilla chips and avocado. Ingredients:
6 ounces peeled deveined shrimp |
1 large yellow onion, chopped |
1 teaspoon cumin seed |
1 tablespoon oil |
4 1/2 cups chicken broth |
1 (14 1/2 ounce) can mexican-style tomatoes |
3 tablespoons chopped fresh cilantro |
2 tablespoons lime juice |
1 2/3 cups cooked and shredded chicken breasts |
salsa fresca |
avocado |
plain tortilla chips |
Directions:
1. In a large pot cook onion and cumin in oil until onion is clear, about 5 minutes.
2. Add chicken broth, undrained tomatoes, cilantro, and lime juice.
3. Bring to a boil and reduce heat. Simmer covered for 8 minutes.
4. Stir in chicken and shrimp, and cook for about 3 more minutes, until the shrimp turn pink.
5. Garnish with avocado, chips, and salsa.
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