Simple Chicken & Shrimp Tortilla Soup

Submitted by soccermom

"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
• Ingredients: 11
• Yields: 1 quart
• Serves: 4

ingredients

• 118.29 ml chopped onion (frozen diced works well)
• 4.92 ml cumin
• 14.79 ml cooking oil
• 396.89 g chicken broth
• 311.84 g v 8 vegetable juice
• 226.79 g medium salsa (I use Green Mountain Gringo)
• 4.92 ml dried cilantro
• 14.79 ml lime juice
• 354.88 ml cooked chicken, cut into bite size pieces
• 226.79 g 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.