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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped diced	32.0	7.472	0.88	0.08
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cooking oil	1	tablespoon		-	-	-	-
chicken broth	14	ounces		123.0368	2.9767	17.5427	4.1277
vegetable juice	11	ounces		68.6058	12.0684	2.9002	0.9667
salsa	8	ounces		65.7708	15.0593	3.4473	0.3856
cilantro	1	teaspoon	dried	0.0767	0.0122	0.0071	0.0017
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
chicken	1 1/2	cups	cooked cut	-	-	-	-
shrimp	8	ounces	peeled peeled deveined	160.9333	2.0627	30.8493	2.2893
tortilla chip				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.