Shrimp and Chicken Tortilla Soup

Total Time
Prep 20 mins
Cook 20 mins

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.

Ingredients Nutrition


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

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!

RedWonder January 29, 2008

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!

Nursebarb December 23, 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!

Recipe Reader February 05, 2007