Chicken and Shrimp Tortilla Soup
|Peeled deveined medium shrimp||6 Ounce (Fresh / Frozen)|
|Onion||1 Large, chopped|
|Cumin seed||1 Teaspoon|
|Cooking oil||1 Tablespoon|
|Low sodium chicken broth||4 1⁄2 Cup (72 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can Mexican Style)|
|Snipped fresh cilantro||3 Tablespoon|
|Lime juice||2 Tablespoon|
|Shredded cooked chicken breast||10 Ounce (About 1 2/3 Cups)|
|Shredded tortillas||1 (Crisp Ones)|
1. Thaw shrimp, if frozen. In a large saucepan cook the onion and cumin seed in hot oil about 5 minutes or till onion is tender, stirring occasionally. Carefully add the chicken broth, tomatoes, 3 tablespoons snipped cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Add the shrimp and chicken. Cook about 3 minutes more or till shrimp turn pink, stirring occasionally.
2. To serve, ladle soup into bowls. Top each serving with Crisp Tortilla Shreds. If desired, garnish with fresh cilantro.