From the Kitchen of:  Bonnie
Source:  Better Homes and Gardens Quick Soups

 

6	oz.	peeled and deveined fresh or frozen medium shrimp
1		recipe Crisp Tortilla Shreds
1	large	onion, chopped
1	tsp.	cumin seed
1	tbsp.	cooking oil
4 1/2	cups	reduced-sodium chicken broth
1	14 1/2-oz. can	Mexican-style stewed tomatoes
3	tbsp.	snipped fresh cilantro
2	tbsp.	lime juice
1 2/3	cups	shredded cooked chicken breast

• Thaw shrimp, if frozen.  Prepare Crisp Tortilla Shreds; set aside.
• In a large saucepan cook the onion and cumin seed 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 tortila shreds.

Crisp Tortilla Shreds
Brush four 5 1/2-inch corn tortillas with 1 tablespoon cooking oil.  In a small bowl combine 1/2 teaspoon salt and 1/8 teaspoon pepper; sprinkle mixture over tortillas.  Cut tortillas into thin shreds.  Arrange in a single layer on a baking sheet.  Bake in a 350

Yield:  8 servings.