Recipe: Chicken and Shrimp Tortilla Soup with Crisp Tortilla Shreds

Chicken and Shrimp Tortilla Soup

6 ounces fresh or frozen medium shrimp, peeled and deveined
Crisp Tortilla Shreds (recipe follows)
1 Tablespoon cooking oil
1 large onion, chopped
1 teaspoon cumin seeds
4 1/2 cups reduced-sodium chicken broth
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
3 Tablespoons snipped fresh cilantro
2 Tablespoon lime juice
1 1/2 cups shredded cooked chicken breast

Thaw shrimp, if frozen. Prepare Crisp Tortilla Shreds. Set aside

Heat onion and cumin seeds about 5 minutes, or until onion is tender.

Carefully add chicken broth, undrained tomatoes, cilantro and lime juice. Bring to a boil. Reduce heat and simmer, covered for 8 minutes.

Stir in shrimp and chicken. Cook about 3 minutes more or until shrimp turn pink, stirring occasionally.

Top each serving with tortilla shreds.

Makes 6 servings (7 3/4 cups)

Crisp Tortilla Shreds:
4 corn tortillas (5 1/2-inch diameter)
1 Tablespoon cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 350 degrees F.

Brush tortillas with cooking oil.

In a small bowl, combine salt and pepper; sprinkle mixture on tortillas. Cut tortillas into thin strips. Arrange in a singe layer on a baking sheet.

Bake about 8 minutes or until crisp.