Shrimp Tortilla Soup

By Joelene

Ingredients

• 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

Preparation

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.