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Tortilla Soup w/Shrimp & Chicken

Source of Recipe

by Kim/ydoom/EDC, from BH&G


Recipe Link: messageboards.ivillage.com/n/mb/outline.asp?webtag=iv-fdcooking&tid=177.1

List of Ingredients

6oz. Peeled and deveined shrimp or frozen cooked shrimp
1 large onion chopped
1teas. Cumin seed
1TBSP cooking oil
4 1/2C reduced-sodium chicken broth
1 can Mexican-style stewed tomatoes
3TBSP chopped cilantro
2TBSP lime juice
1 2/3C shredded cooked chicken
1 recipe crisp tortilla shreds (recipe below)


Recipe

In a large saucepan, cook the onion and cumin seed in hot oil about 5 minutes. Add chicken broth, undrained tomatoes, cilantro and lime juice. Bring to boil and reduce heat. Simmer covered 8 minutes.

Stir in shrimp and chicken. Cook about 3 minutes or until shrimp turns pink.

Top each serving with tortilla shreds.

Crisp Tortilla Shreds:
Brush four corn tortillas with 1TBSP cooking oil, salt and pepper tortillas. Cut into thin shreds and arrange on baking sheet. Bake at 350 for 8 minutes or until crisp.

Makes 6 servings