Ingredients
- Tortilla Shreds:
- 6 oz fresh or frozn shrimp, peeled and deveined
- 1 large onion, chopped
- 1 tsp cumin
- 1 tbs cooking oil
- 4 1/2 cups reduced-sodium chicken broth
- 1 141/2 oz can Mexican-style stewed tomatoes, undrained
- 3 tbs fresh cilantro
- 2 tbs lime juice
- 4 51/2-inch corn tortillas
- 1 tbs cooking oil
- 1/2 tsp salt
- 1/8 tsp ground black pepper
Preparation
Step 1
Prepare Cristp Tortilla Shreds; set aside.
In a large saucepan cook the onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro and lime juice.
Bring to boiling; reduce heat. Simmer, covered for 8 minutes. Stir in shrimp and chicken.Cook about 3 minutes more until shrim turn pink, stirring occassionaly. Top each serving wtih tortilla shreds (directions below).
Crispt Tortilla Shreds:
Brush four 51/2-inch corn tortillas with 1 tbs cooking oil. In a small bowl combine 1/2 tsp salt and 1/8 tsp black pepper,sprinkle mixture on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake in a 350 degree oven about 8 mintues or until crisp.
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