Ingredients:
6 ounces peeled and deveined medium shrimp
1 1/2 cups shredded cooked chicken
1/2 onions ( chopped)
1 teaspoon cumin seeds
cooking oil, for saute
4 1/2 cups reduced-sodium chicken broth
1 (14 1/2 ounce) cans Mexican-style tomatoes, undrained
2 tablespoons lime juice
3 tablespoons chopped cilantro
1 -2 avocados ( chopped)
1/2 cup shredded monterey jack pepper cheese or 1/2 cup monterey jack cheese
5 small corn tortillas
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
Directions:
Preheat oven to 350 F.
Mix salt and pepper in a small bowl and set aside.
Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
Cut into strips and place on a cooking sheet.
Bake for 5-8 minutes until crisp.
Set aside for soup topping.
In a large sauce pan saute onion and cumin seed until onion is tender.
Add chicken broth, tomatoes,cilantro and lime juice.
Bring to a boil and simmer for 8-10 minutes.
Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
Stir occasionally while shrimp are cooking.
Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.