Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken And Shrimp Tortilla Soup
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- #40715
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
6 ounces fresh or frozen medium shrimp, peeled and deveined
1 large onion, chopped
1 teaspoon cumin seeds
1 tablespoon cooking oil
4 1/2 cups reduced-sodium chicken broth
1 can (14.5 ounce size) Mexican-style stewed tomatoes, undrained
3 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1 2/3 cup shredded, cooked chicken breast
Tortilla Crisps
4 corn tortillas (5.5 inch size)
1 tablespoon cooking oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
directions
Thaw shrimp, if frozen. Prepare tortilla crisps. 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, then 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 tortilla crisps.
For Tortilla Crisps: Brush tortillas with the cooking oil. In a small bowl, combine the teaspoon salt and ground pepper. Sprinkle mixture on tortillas.
Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake in a 350 degrees F oven about 8 minutes or until crisp.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 22, 2010
Lovely soup, I left the cumin out as I don't like it, and it came out beautifully! It is quick and easy to make, everyone loved it.