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Chicken and Shrimp Tortilla Soup

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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4.075
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1528 Calories from Fat 576

% Daily Value*

Total Fat 64 g98.6%

Saturated Fat 14.4 g71.8%

Trans Fat 0 g

Cholesterol 562.6 mg187.5%

Sodium 3930.8 mg163.8%

Total Carbohydrates 142 g47.3%

Dietary Fiber 13.7 g54.9%

Sugars 34.4 g

Protein 110 g220.1%

Vitamin A 76.6% Vitamin C 128.5%

Calcium 51.9% Iron 94.4%

*Based on a 2000 Calorie diet

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Chicken And Shrimp Tortilla Soup Recipe