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Chicken and Shrimp Tortilla Soup
Date added: February 14, 2008
Really light and refreshing.
A traditional Mexican Soup with a little spice to it.
- Servings: 4 change
- Calories per serving: 618
- Prep time: 30
- Cook time: 30
Ingredients
- 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
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 618 | 31% |
| Fat 27g | 42% |
| Cholesterol 153mg | 51% |
| Sodium 1,535mg | 64% |
| Carbohydrates 45g | 31% |
Recipe submitted by
Linda Mitchell - Ask a question
Linda has published nine recipes, rated on average 5.00 out of 5 by one other member.
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