Really light and refreshing.
A traditional Mexican Soup with a little spice to it.
Ingredients
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[title] => shrimp, raw, large
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[title] => stock, chicken, prep f/recipe
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[0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
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[title] => herb, cilantro, leaves, fresh
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[measure] => tablespoon
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[title] => lemon juice, raw
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[title_custom] => lemon juice
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[76205cd3-da4e-6c64-854e-facb1c9fb825] => Array
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[title] => chicken, breast, diced, grilled
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[quantity] => 18.00
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[9ae3e4fe-8f9b-1f74-09c4-23e31f06ea57] => Array
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[title] => cheese, colby & monterey jack, finely shredded
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[14060372-add3-8274-51a4-66f73fcbc1cf] => Array
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[title] => avocado, avg, fresh, sliced
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[561d3bd4-f5d7-6914-c966-2eb649e1e5a9] => Array
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[title] => chips, tortilla, yellow corn, mini strips
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[ingredientuuid] => 561d3bd4-f5d7-6914-c966-2eb649e1e5a9
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)
-
6 ounce-weight prawns
-
1 cup onions
-
1 tsp cumin seed
-
1 tbsp vegetable oil
-
4 1/2 cup chicken stock
-
14 1/2 ounce-weight canned tomatoes, mexican recipe
-
3 tbsp cilantro
-
2 tbsp lemon juice
-
18 ounce-weight cooked chicken breast
-
1/2 cup monterey jack cheese
-
1 cup avocado
-
4 ounce-weight corn tortilla strips
Recipe Method
1- Preheat oven to 350F.
2- In a large stockpot, saute onions and cumin seeds in hot oil about 5 minutes or until tender. Carefully add broth, tomatoes, cilantro, and lime juice. Bring to a boil, and reduce heat. Simmer, covered for 8-10 minutes.
3- Stir in shrimp and chicken. Cook for 3 minutes more or until shrimp are done.
Ladle soup into bowls and top each serving with a little shredded monterey jack cheese, avocado slices and a few tortilla strips.
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