Chicken Tortilla Soup With Shrimp

This recipe is fast and easy it tastes like my favorite restaurant's recipe, but it came from a Better Homes and Gardens book. It tastes great without the shrimp too. Great with garnish of fresh salsa tortilla chips and avocado.

• Ready In: 27 mins
• Serves: 4
• Yields: 7 3/4 cups

Ingredients

• 6  ounces  peeled deveined shrimp
• 1  large yellow onion, chopped
• 1  teaspoon cumin seed
• 1  tablespoon  oil
• 4 1⁄2 cups chicken broth
• 1 (14 1/2ounce) can Mexican-style tomatoes
• 3  tablespoons  chopped fresh cilantro
• 2  tablespoons lime juice
• 1 2⁄3 cups  cooked and shredded chicken breasts
•  salsa fresca
•  avocado
•  plain tortilla chips

Directions

1. In a large pot cook onion and cumin in oil until onion is clear, about 5 minutes.
2. Add chicken broth, undrained tomatoes, cilantro, and lime juice.
3. Bring to a boil and reduce heat. Simmer covered for 8 minutes.
4. Stir in chicken and shrimp, and cook for about 3 more minutes, until the shrimp turn pink.
5. Garnish with avocado, chips, and salsa.