Simple Chicken & Shrimp Tortilla Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe uses leftover cooked chicken and mainly items kept in the pantry and freezer. It takes less than a half hour to prepare. Ingredients:
1/2 cup chopped onion (frozen diced works well) |
1 teaspoon cumin |
1 tablespoon cooking oil |
14 ounces chicken broth |
11 ounces v 8 vegetable juice |
8 ounces medium salsa (i use green mountain gringo) |
1 teaspoon dried cilantro |
1 tablespoon lime juice |
1 1/2 cups cooked chicken, cut into bite size pieces |
8 ounces frozen peeled frozen peeled & deveined medium shrimp |
tortilla chips, broken into bite size pieces |
Directions:
1. Thaw shrimp.
2. In saucepan, cook onion and cumin in oil about 3 minutes or until onion is tender. Add the chicken broth, V8 juice, salsa, cilantro and lime juice. Bring to a boil. Cover and simmer on low heat for about 8-10minutes.
3. Stir in shrimp and chicken. Cook for about 3 minutes or until shrimp turns pink.
4. Ladle into serving bowls. Top each serving with broken tortilla chips.
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