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Chicken And Shrimp Tortilla Soup

Everton.Stonehead's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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