Chicken and Shrimp Tortilla Soup
From choclytcandy 14 years agoIngredients
- 6 oz fresh or frozn shrimp, peeled and deveined shopping list
- 1 large onion, chopped shopping list
- 1 tsp cumin shopping list
- 1 tbs cooking oil shopping list
- 4 1/2 cups reduced-sodium chicken broth shopping list
- 1 141/2 oz can Mexican-style stewed tomatoes, undrained shopping list
- 3 tbs fresh cilantro shopping list
- 2 tbs lime juice shopping list
- 1 2/3 cups shredded cooked chicken breast shopping list
- Tortilla Shreds: shopping list
- 4 51/2-inch corn tortillas shopping list
- 1 tbs cooking oil shopping list
- 1/2 tsp salt shopping list
- 1/8 tsp ground black pepper shopping list
How to make it
- Prepare Cristp 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 until shrim turn pink, stirring occassionaly. Top each serving wtih tortilla shreds (directions below).
- Crispt Tortilla Shreds:
- Brush four 51/2-inch corn tortillas with 1 tbs cooking oil. In a small bowl combine 1/2 tsp salt and 1/8 tsp 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 mintues or until crisp.
The Rating
Reviewed by 4 people-
Sounds wonderful!
valinkenmore in Malott loved it -
A dilicious shrimp dish I will have to make, love it.
Hi 5
EDspinach1948 in Dorchester-Boston loved it
The Groups
-
Cookbook Reviews
149 members -
MEXICAN FOOD
429 members -
Anything Goes
294 members -
Mexican Cooking
143 members -
I Love SOUP
99 members -
Cookin With Chicken
66 members -
Soups And Stews
108 members -
Addicted To Recipes
38 members -
International Dishes
44 members -
Multi Cultural Cooking Network
6 members
Reviews & Comments 3
-
All Comments
-
Your Comments