Ingredients for Shrimp And Chicken Tortilla Soup
- Medium Shrimp
- Cooked Chicken
- 1 medium onion, chopped
- 1 teaspoon cumin seeds
- 2 tablespoons cooking oil
- Reduced Sodium Chicken Broth
- Mexican Style Tomatoes
- 2 tablespoons lime juice
- 1/2 cup chopped cilantro
- 1/2 avocado, diced, per bowl
- Monterey Jack Pepper Cheese
- 6 corn tortillas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Shrimp And Chicken Tortilla Soup
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Brush 6 corn tortillas lightly with 2 tablespoons cooking oil and sprinkle with the salt and pepper mixture.
- Cut tortillas into 1/2-inch strips and arrange in a single layer on a baking sheet.
- Bake for 5-8 minutes, or until golden brown and crispy. Set aside.
- In a large saucepan or Dutch oven, sauté 1 medium onion, chopped, and 1 teaspoon cumin seeds in 1 tablespoon olive oil until onion is softened, about 5 minutes.
- Add 6 cups chicken broth, 1 (28-ounce) can diced tomatoes (undrained), 1/2 cup chopped cilantro, and 2 tablespoons lime juice.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes.
- Stir in 2 cups cooked chicken, shredded, and 1 pound cooked shrimp (peeled and deveined).
- Cook until shrimp is pink, about 3-4 minutes, stirring occasionally.
- Ladle soup into bowls and top with 1/2 avocado, diced, per bowl, shredded cheese, and crispy tortilla strips.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
4g
Fat
19g
Carbs
5g