Chicken and Shrimp Tortilla Soup
Ingredients
- 6 oz. fresh or frozen medium shrimp, peeled and deveined
- 4 (5 1/2-inch) corn tortillas
- 2 Tbs. cooking oil, divided
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 large onion, chopped
- 1 tsp. cumin seeds
- 4 1/2 C. reduced-sodium chicken broth
- 1 (14 1/2-oz.) can Mexican-style stewed tomatoes, undrained
- 3 Tbs. fresh cilantro, chopped
- 2 Tbs. lime juice
- 1 2/3 C. chicken breast, cooked and shredded Thaw shrimp, if frozen.
Directions
Prepare crisp tortilla shreds: Preheat oven to 350 degrees. Brush corn tortillas with 1 Tbs. cooking oil. In a small bowl, combine salt and pepper; sprinkle mixture on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake about 8 minutes or until crisp. Set aside. Heat remaining 1 Tbs. cooking oil in a large saucepan; cook the onion and cumin seeds about 5 minutes or until onion is tender. Carefully add chicken broth, 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 crisp tortilla shreds.
