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    You are in: Home / Recipes / Simple Chicken & Shrimp Tortilla Soup Recipe
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    Simple Chicken & Shrimp Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    soccermom's Note:

    This recipe uses leftover cooked chicken and mainly items kept in the pantry and freezer. It takes less than a half hour to prepare.

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    Ingredients:

    Serves: 4

    Yield:

    quart

    Units: US | Metric

    • 1/2 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 1/2 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. 1
      Thaw shrimp.
    2. 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. 3
      Stir in shrimp and chicken. Cook for about 3 minutes or until shrimp turns pink.
    4. 4
      Ladle into serving bowls. Top each serving with broken tortilla chips.

    Ratings & Reviews:

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    Nutritional Facts for Simple Chicken & Shrimp Tortilla Soup

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 218.3
     
    Calories from Fat 75
    34%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.6 g
    8%
    Cholesterol 111.3 mg
    37%
    Sodium 1218.8 mg
    50%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 5.7 g
    22%
    Protein 24.8 g
    49%

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