SHRIMP TORTILLA SOUP RECIPE

Shrimp Tortilla Soup Recipe image

Provided by Joelene

Number Of Ingredients 13

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

Steps:

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.