Shrimp Tortilla Soup

Shrimp Tortilla Soup
Shrimp Tortilla Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Tortilla Shreds:

  • 4 51/2-inch corn tortillas

  • 1

    tbs cooking oil

  • 1/2

    tsp salt

  • 1/8

    tsp ground black pepper

Directions

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.

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