6 Servings Takes Supposedly: 30 minutes
6 oz. fresh or frozen medium shrimp, peeled and deveined
Crisp Tortilla Shreds
1 large onion
1 t. cumin seeds
1 T. cooking oil
4.5 cups reduced-sodium chicken broth
One 14.5 oz. can stewed tomatoes, undrained (Mexican style, preferred)
3 T. snipped fresh cilantro
2 T. lime juice
1 and 2/3 cups shredded cooked chicken breast
THAW shrimp if frozen. Prepare Crisp Tortilla Shreds; set aside.
IN A LARGE SAUCEPAN, cook onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken. Cook for 3 minutes more or until shrimp turn opaque, stirring occasionally. Ladle soup into bowls. Top each serving with tortilla shreds. Makes 6 main-dish servings.
CRISP TORTILLA SHREDS: Preheat oven to 350 degrees Fahrenheit. Brush four 6 inch corn tortillas with 1 T. cooking oil. Combine 1/2 t. salt and 1/8 t. ground black pepper; sprinkle on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake about 8 minutes or until crisp.
Note: I find that there’s less bubbles coming from the tortilla strip when it’s reached the right amount of crispiness.
