Shrimp And Chicken Tortilla Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 ounces peeled and deveined medium shrimp
• 1 1/2 cups shredded cooked chicken
• 1/2 onion (chopped)
• 1 teaspoon cumin seed
• cooking oil, for saute
• 4 1/2 cups reduced-sodium chicken broth
• 1 (14 1/2 ounce) can mexican-style tomatoes, undrained
• 2 tablespoons lime juice
• 3 tablespoons chopped cilantro
• 1 -2 avocado (chopped)
• 1/2 cup shredded monterey jack pepper cheese or 1/2 cup monterey jack cheese
• 5 small corn tortillas
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cooking oil

Recipe

• 1 preheat oven to 350°f.
• 2 mix salt and pepper in a small bowl and set aside.
• 3 brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
• 4 cut into strips and place on a cooking sheet.
• 5 bake for 5-8 minutes until crisp.
• 6 set aside for soup topping.
• 7 in a large sauce pan saute onion and cumin seed until onion is tender.
• 8 add chicken broth, tomatoes,cilantro and lime juice.
• 9 bring to a boil and simmer for 8-10 minutes.
• 10 stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
• 11 stir occasionally while shrimp are cooking.
• 12 ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.