Shrimp And Chicken Tortilla Soup Recipe

Name: Shrimp And Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0F.
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.

810

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces peeled and deveined medium shrimp, 1 1/2 cups shredded cooked chicken, 1/2 onion (chopped), 1 teaspoon cumin seed, and more.

Yes, Shrimp And Chicken Tortilla Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp And Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions