Simple Chicken & Shrimp Tortilla Soup

“This recipe uses leftover cooked chicken and mainly items kept in the pantry and freezer. It takes less than a half hour to prepare.”
READY IN:
35mins
SERVES:
4
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

  • 12 cup chopped onion (frozen diced works well)
  • 1 teaspoon cumin
  • 1 tablespoon cooking oil
  • 14 ounces chicken broth
  • 11 ounces v 8 vegetable juice
  • 8 ounces medium salsa (I use Green Mountain Gringo)
  • 1 teaspoon dried cilantro
  • 1 tablespoon lime juice
  • 1 12 cups cooked chicken, cut into bite size pieces
  • 8 ounces frozen peeled frozen peeled & deveined medium shrimp
  • tortilla chips, broken into bite size pieces

Directions

  1. Thaw shrimp.
  2. In saucepan, cook onion and cumin in oil about 3 minutes or until onion is tender. Add the chicken broth, V8 juice, salsa, cilantro and lime juice. Bring to a boil. Cover and simmer on low heat for about 8-10minutes.
  3. Stir in shrimp and chicken. Cook for about 3 minutes or until shrimp turns pink.
  4. Ladle into serving bowls. Top each serving with broken tortilla chips.

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