Thursday, April 9, 2009

Chicken & Shrimp Tortilla Soup


6 ounces fresh or frozen shrimp - peeled and deveined

1 cup chopped onion

1 teaspoon cumin

1 tablespoon cooking oi

4 1/2 cups chicken broth

1 - 14/5 ounce can mexican sytle stewed tomatoes *I just used a regular can of stewed tomatoes

3 tablespoons snipped fresh cilantro

2 tablespoons lime juice *I didn't have any lime juice so I omit this

1 2/3 cup shredded cooked chicken


In a large saucepan cook onion and cumin in hot oil for about 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro and lime juice. Bring to boiling, reduce heat, simmer, covered for 8 minutes. Stir in shrimp and chicken. Cook for 3 minutes more or until shrimp turns opaque. stirring occasionally. Top each serving with tortilla shreds.


Crisp tortilla shreds - preheat over to 350 F. Brush four 6 inch tortillas with 1 tablespoon cooking oil. Combine 1/2 teaspoon salt and 1/8 teaspoon ground black pepper, sprinkle on tortilla. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet and bake for 8 minutes.

2 comments :

mamakrystal said...

I love Chicken tortilla soup. I love adding avocado in mine! Looks great Chef Becky!!!!!

Steve and Becky Gandee said...

Seriously, what a great cook you are! This looks soooo good, I am going to try it sometime, thanks for sharing!