Chicken and Shrimp Tortilla Soup
6 ounces fresh or frozen medium shrimp, peeled and deveined
Crisp Tortilla Shreds (recipe follows)
1 tablespoon cooking oil
1 large onion, chopped
1 teaspoon cumin seeds
41/2 cups reduced-sodium chicken broth
1 can (141/2 ounces) Mexican-style stewed tomatoes, undrained
3 tablespoons snipped fresh cilantro
2 tablespoons lime juice
1 2/3 cups shredded cooked chicken breast
Thaw shrimp, if frozen. Prepare Crisp Tortilla Shreds. Set aside.
Heat oil in a large saucepan. Cook onion and cumin seeds about 5 minutes, or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro and lime juice.
Bring to a boil. Reduce heat and 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.
Makes 6 servings (7 3/4 cups).
Crisp Tortilla Shreds
Brush 4 corn tortillas (5 1/2-inch diameter) with 1 tablespoon cooking oil. In a small bowl, combine 1/2 teaspoon salt and 1/8 teaspoon pepper; sprinkle mixture on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake in a 350-degree oven about 8 minutes or until crisp.
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