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Chicken and Shrimp Tortilla Soup Recipe

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This recipe for Chicken and Shrimp Tortilla Soup is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh Shrimp (medium) peeled and deveined
Crisp tortillas shreds in strips
1 c. chopped onion
1 pkg. fresh roasted corn
1 can green chilies or 6 roasted green chilies
1 fresh serrano pepper finely chopped
1 small chipolte pepper in adobo sauce finely chopped
Little crushed red pepper flakes
1 tsp. ground cumin
1 tbsp. coooking oil
4 1/2 c. reduced sodium chicken broth
1 (14.5 oz) can Mexican stewed tomatoes, undrained
3 tbsp. fresh cilantro
2 tbsp. lime juice
1 2/3 c. cooked, shredded chicken breasts
Directions:
Directions:
In a large saucepan cook onion and cumin in hot oil for 5 minutes. Carefully add chicken broth and undrained tomatoes. Add all the other ingredients including the shrimp and cook until shrimp turns opaque. Be sure all the vegetables are tender before you add the shrimp and chicken.

Ladle the soup in bowls and top with crisp tortilla chips, thinly sliced and cooked and serve with fresh lime. You can top with shredded cheese.

 

 

 

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