Shrimp and Chicken Tortilla Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tortilla Soup is so good it tastes complicated, but it's not. It is actually a very easy soup to prepare. My family likes to assemble their own soup. The heart of this soup is a delicious chicken and shrimp base with chopped avocados, cheese and crispy tortilla strips available to top as you like. The kids really like creating their own soup with the toppings. I lived in Texas where this is a popular soup, it is a combination of 2 recipes. One recipe came straight from Mexico and one I found in a cookbook. Ingredients:
6 ounces peeled and deveined medium shrimp |
1 1/2 cups shredded cooked chicken |
1/2 onion (chopped) |
1 teaspoon cumin seed |
cooking oil, for saute |
4 1/2 cups reduced-sodium chicken broth |
1 (14 1/2 ounce) can mexican-style tomatoes, undrained |
2 tablespoons lime juice |
3 tablespoons chopped cilantro |
1 -2 avocado (chopped) |
1/2 cup shredded monterey jack pepper cheese or 1/2 cup monterey jack cheese |
5 small corn tortillas |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon cooking oil |
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.
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