Menu Enter a recipe name, ingredient, keyword...

Shrimp Tortilla Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Tortilla Shreds:
  • 6 oz fresh or frozn shrimp, peeled and deveined
  • 1 large onion, chopped
  • 1 tsp cumin
  • 1 tbs cooking oil
  • 4 1/2 cups reduced-sodium chicken broth
  • 1 141/2 oz can Mexican-style stewed tomatoes, undrained
  • 3 tbs fresh cilantro
  • 2 tbs lime juice
  • 4 51/2-inch corn tortillas
  • 1 tbs cooking oil
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper



Step 1

Prepare Cristp Tortilla Shreds; 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; reduce heat. Simmer, covered for 8 minutes. Stir in shrimp and chicken.Cook about 3 minutes more until shrim turn pink, stirring occassionaly. Top each serving wtih tortilla shreds (directions below).
Crispt Tortilla Shreds:
Brush four 51/2-inch corn tortillas with 1 tbs cooking oil. In a small bowl combine 1/2 tsp salt and 1/8 tsp black 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 mintues or until crisp.


You'll also love

Review this recipe

Shrimp Kisses OLD BAY Shrimp and Pasta Salad