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Nutrition Facts
Serving Size 1 (388g) Recipe makes 6 servings
Calories 277
Calories from Fat 130		(47%)
Amount Per Serving		%DV
	Total Fat 14.5g	22%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 652mg		27%
Potassium 589mg		16%
Total Carbohydrate 16.5g		5%
	Dietary Fiber 3.5g	13%
	Sugars 1.1g
Protein 22.7g		45%
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Shrimp and Chicken Tortilla Soup

Recipe #51172 | 40 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Dawn
Jan 14, 2003

Tortilla Soup is so good it tastes complicated, but it's not. It is actually a very easy soup to prepare. My family likes to assemble their own soup. The heart of this soup is a delicious chicken and shrimp base with chopped avocados, cheese and crispy tortilla strips available to top as you like. The kids really like "creating" their own soup with the toppings. I lived in Texas where this is a popular soup, it is a combination of 2 recipes. One recipe came straight from Mexico and one I found in a cookbook.

SERVES 6 (change servings and units)

Ingredients

6 ounces peeled and deveined medium shrimp
1 1/2 cups shredded cooked chicken
1/2 onion (chopped)
1 teaspoon cumin seed
cooking oil, for saute
4 1/2 cups reduced-sodium chicken broth
1 (14 1/2 ounce) can 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 monterey jack cheese
5 small corn tortillas
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil

Directions

1
Preheat oven to 350°F.
2
Mix salt and pepper in a small bowl and set aside.
3
Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
4
Cut into strips and place on a cooking sheet.
5
Bake for 5-8 minutes until crisp.
6
Set aside for soup topping.
7
In a large sauce pan saute onion and cumin seed until onion is tender.
8
Add chicken broth, tomatoes,cilantro and lime juice.
9
Bring to a boil and simmer for 8-10 minutes.
10
Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
11
Stir occasionally while shrimp are cooking.
12
Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.

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Featured Reviews for This Recipe

From: Nursebarb

On Dec 23, 2007

I agree - great soup! And it is easy to add to - I added a can of corn and can of Barracho beans. I also used leftover smoked chicken. I, too, used tortilla chips. Everyone really loved this - this is a realy keeper! Thanks!

1 person found this review helpful

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From: Recipe Reader

On Feb 5, 2007

Another 5 star rating! This is so great. It is light but full of flavor. The tomatoes I used were petite diced tomatoes with jalapenos. And I used tortilla chips - I simply broke them up and put them in the bottom of the bowls before serving the soup. I also tried this with some leftover cooked white rice instead of tortillas. Yum. This recipe is a keeper, thanks Dawn!

1 person found this review helpful

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From: Chef #334861

On Jan 22, 2007

This is a fantasic recipe. Will absolutely make again. It does end up kind of spicy, so if you don't like "hot", maybe you could use regular canned tomatoes instead of the one with chiles and let everyone add their own hot sauce to taste. I left out the chicken and made it with extra shrimp. It was a huge hit. I might try it with chunks of white fish next time. It really does taste like a complicated soup. Very similar to a caldo that I order at my favorite Mexican seafood restaurant in San Francisco. I was amazed to get such complex flavor from mostly canned ingredients. A winner!

2 people found this review helpful

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From: RedWonder

On Jan 29, 2008

DEE-licious!!! My mexican DH was craving a soup that his mom used to make. He found this recipe and thought it sounded like a good substitute. I used Rotel tomatoes with lime & cilantro, but still used the lime & cilantro called for by the recipe. I made a big pot, and I think it's better the 2nd day! Definitely a keeper!

1 person found this review helpful

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