Chicken and Shrimp Tortilla Soup
Makes 6 servings (7 3/4 cups). 6 oz. fresh or frozen medium shrimp Crisp Tortilla Shreds ( recipe below ) 1 large onion 1 tsp. cumin seeds 1 Tbsp. cooking oil 4 1/2 cups reduced-sodium chicken broth 14 1/2 oz. canned Mexican-style stewed tomatoes 3 Tbsp. fresh cilantro 2 Tbsp. lime juice 1 2/3 cups cooked chicken breast Thaw shrimp (peeled and deveined), if frozen. Prepare crisp tortilla shreds. Set aside. In large saucepan, cook chopped onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, snipped 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 tortilla shreds. Crisp Tortilla Shreds Four 5 1/2-inch corn tortillas 1 Tbsp. cooking oil 1/2 tsp. salt 1/8 tsp. black pepper Heat oven to 350 degrees. Cut tortillas into thin strips. Arrange in single layer on baking sheet. Bake 8 minutes or until crisp. Brush tortillas with cooking oil. In small bowl, combine 1/2 teaspoon salt and 1/8 teaspoon freshly ground pepper; sprinkle mixture on tortillas. Dark Angel says: Angels are like stars you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
