Ingredients
- 6 ounces fresh or frozen medium shrimp, peeled and deveined
- 1 large onion, chopped
- 1 teaspoon cumin seeds
- 1 tablespoon cooking oil
- 4 1/2 cups reduced-sodium chicken broth
- 14 1/2-ounce can Mexican-style stewed tomatoes, undrained
- 3 tablespoons snipped fresh cilantro
- 2 tablespoons lime juice
- 1 2/3 cups shredded cooked chicken breast
Make it step by step
- Thaw shrimp, if frozen. Prepare crisp tortilla shreds. Set aside.
- In a large saucepan cook the onion and cumin seeds in hot oil about 5 minutes or until onion is tender.
- Carefully add chicken broth, undrained tomatoes, cilantro and lime juice.
- Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken.
- Cook about 3 minutes more or until shrimp turn pink, stirring occasionally. Top each serving with tortilla shreds.
- Makes 6 servings (7 and 3/4 cups).
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.