Chicken and Shrimp Tortilla Soup Recipe
Ingredients
| Medium shrimp | 6 Ounce, deveined | |
| Onion | 1 Large, chopped | |
| Cumin seed | 1 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Sodium chicken broth | 4 1/2 Cup (16 tbs) | |
| 1 14 1/2-oz. can Mexican-style stewed tomatoes | ||
| Cilantro | 3 Tablespoon, snipped | |
| Lime juice | 2 Tablespoon | |
| Cooked chicken breast | 10 Ounce | |
| 1 Crisp Tortilla Shreds | ||
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.
2. To serve, ladle soup into bowls. Top each serving with Crisp Tortilla Shreds. If desired, garnish with fresh cilantro.
Chef
