{soups-salads-and-salad-dressings} CHICKEN & SHRIMP TORTILLA SOUP

* Exported from MasterCook *

CHICKEN & SHRIMP TORTILLA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Chicken
Shrimp soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces shrimp -- peeled and deveined
1 large onion -- chopped
1 teaspoon cumin
1 tablespoon cooking oil
4 1/2 cups chicken broth
1 (14 1/2 oz.) can Mexican tomatoes
3 tablespoons fresh cilantro
2 tablespoons lime juice
1 2/3 cups cooked chicken breast half -- shredded
CRISP TORTILLA SHREDS:
4 (6 inch) corn tortillas
1 tablespoon cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper

1. CRISP TORTILLA SHREDS: Brush corn tortillas with cooking oil. In a small bowl combine salt and pepper; sprinkle mixture over tortillas. Cut tortillas into thin shreds. Arrange in a single layer on a baking sheet. Bake in a 350��� oven about 8 minutes or until crisp. Set aside.

2. In a large saucepan cook the onion and cumin in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro, and lime juice. Bring to a boil; reduce heat. Simmer, covered for 8 minutes. Stir in shrimp and chicken. Cook about 3 minutes more or until shrimp is pink, stirring occasionally.

3. Top each serving with tortilla shreds.

Source:
"SimpleMeals"
Yield:
"7 1/4 cups"
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Per Serving (excluding unknown items): 273 Calories; 11g Fat (37.9% calories from fat); 27g Protein; 15g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 859mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0





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Another Great Group of *~ Beth ~*
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