Shrimp and Chicken Tortilla Soup

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. 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!
     
  5. We have been looking for a quick and good Tortilla Soup Recipe. We made this last night and it was great. Wonderful flavor. We only had chicken in the freezer, but can't wait to try it with shrimp also. Thank so much, AnnieD
     
Advertisement

Tweaks

  1. 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!
     
  2. 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!
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes