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    You are in: Home / Mexican / Shrimp and Chicken Tortilla Soup Recipe
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    Shrimp and Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dawn's Note:

    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.

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    Units: US | Metric


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

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on January 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!

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    • on December 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!

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    • on February 05, 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!

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    Read All Reviews (8)


    Nutritional Facts for Shrimp and Chicken Tortilla Soup

    Serving Size: 1 (392 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 277.8
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 3.9 g
    Cholesterol 78.0 mg
    Sodium 652.2 mg
    Total Carbohydrate 16.4 g
    Dietary Fiber 3.4 g
    Sugars 1.1 g
    Protein 22.7 g

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