Shrimp and Chicken Tortilla Soup Recipe

Directions:

1. Preheat oven to 350°F.
2. Mix salt and pepper in a small bowl and set aside.
3. Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
4. Cut into strips and place on a cooking sheet.
5. Bake for 5-8 minutes until crisp.
6. Set aside for soup topping.
7. In a large sauce pan saute onion and cumin seed until onion is tender.
8. Add chicken broth, tomatoes,cilantro and lime juice.
9. Bring to a boil and simmer for 8-10 minutes.
10. Stir in chicken and shrimp and cook until shrimp turn pink 3-4 minutes.
11. Stir occasionally while shrimp are cooking.
12. Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.