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Chicken and shrimp tortilla soup




Source of Recipe


Better Homes and Gardens' "America's Ethnic Cuisines"


List of Ingredients




6 ounces fresh or frozen medium shrimp, peeled and deveined

� Crisp tortilla shreds (recipe follows)

� 1 large onion, chopped

� 1 teaspoon cumin seeds

� 1 tablespoon cooking oil

� 4 1/2 cups reduced-sodium chicken broth

� 14 1/2-ounce can Mexican-style stewed tomatoes, undrained

� 3 tablespoons snipped fresh cilantro

� 2 tablespoons lime juice

� 1 2/3 cups shredded cooked chicken breast

Recipe



Thaw shrimp, if frozen. Prepare crisp tortilla shreds. Set aside.

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.

Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken. Cook about 3 minutes more or until shrimp turn pink, stirring occasionally. Top each serving with tortilla shreds.

Makes 6 servings (7 3/4 cups).

Crisp tortilla shreds

Brush four 5 1/2-inch corn tortillas with 1 tablespoon cooking oil. In a small bowl, combine 1/2 teaspoon salt and 1/8 teaspoon ground 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 minutes or until crisp.