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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Mix salt and pepper in a small bowl and set aside. | 3. Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture. | 4. Cut into strips and place on a cooking sheet. | 5. Bake for 5-8 minutes until crisp. | 6. Set aside for soup topping. | 7. In a large sauce pan saute onion and cumin seed until onion is tender. | 8. Add chicken broth, tomatoes,cilantro and lime juice. | 9. Bring to a boil and simmer for 8-10 minutes. | 10. Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes. | 11. Stir occasionally while shrimp are cooking. | 12. Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	6	ounces	peeled deveined	144.5	0.0	34.17	0.867
chicken	1 1/2	cups	shredded cooked	-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
cooking oil				-	-	-	-
chicken broth	4 1/2	cups	reduced sodium	-	-	-	-
mexican tomato	1	can	undrained	-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
avocado	1 -2		chopped	-	-	-	-
monterey jack pepper cheese	1/2	cup	shredded	-	-	-	-
corn tortilla	5			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cooking oil	1	tablespoon		-	-	-	-

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