Shrimp And Chicken Tortilla Soup Recipe

Craveable, customizable, and surprisingly easy! This vibrant Shrimp and Chicken Tortilla Soup is a family favorite. A rich and flavorful broth simmered with tender chicken and juicy shrimp forms the base. Then, the fun begins! Top your bowl with creamy avocado, shredded cheese, and crispy tortilla strips – the perfect build-your-own soup experience. Get ready for a fiesta of flavors in under an hour!

Prep Time 15 mins
Cook Time 40 mins
Calories 277.9 kcal
Protein 45g
Rating 4.4 (8 Reviews)
Shrimp And Chicken Tortilla Soup

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp And Chicken Tortilla Soup

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How to Make Shrimp And Chicken Tortilla Soup

  1. Preheat oven to 350°F (175°C).
  2. In a small bowl, combine 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Brush 6 corn tortillas lightly with 2 tablespoons cooking oil and sprinkle with the salt and pepper mixture.
  4. Cut tortillas into 1/2-inch strips and arrange in a single layer on a baking sheet.
  5. Bake for 5-8 minutes, or until golden brown and crispy. Set aside.
  6. 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.
  7. Add 6 cups chicken broth, 1 (28-ounce) can diced tomatoes (undrained), 1/2 cup chopped cilantro, and 2 tablespoons lime juice.
  8. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
  9. Stir in 2 cups cooked chicken, shredded, and 1 pound cooked shrimp (peeled and deveined).
  10. Cook until shrimp is pink, about 3-4 minutes, stirring occasionally.
  11. 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