Sarah’s Chicken and Shrimp Tortilla Soup
Warrior Woman Sarah Alpert’s delicious, spicy, go to when she feels like a boost! The recipe is based off of her mother’s, with a few twists, namely adding shrimp and habaneros over jalapeños! A true warming dish for Fall!
Ingredients
- lb cleaned and deveined raw shrimp
- 2 large boiled and shredded chicken breasts
- 1 jalapeno or habanero pepper (depends on your preferred level of spice), split and cored
- 1 tsp cumin seeds
- 1 yellow onion
- 1 tbsp vegetable oil
- 4-4 1/2 cups chicken stock
- 2 cups chopped tomatoes
- 2 tbsp lime juice or to taste
- 3 tbsp cilantro
- 5 corn tortillas (if you want tortilla strips)
- Salt and pepper
- Optional toppings- sliced avocado, sour cream
Instructions
- For tortilla strips- Preheat oven to 350. Cut tortillas into strips and brush both sides with veggie oil. lay down tortilla strips on a baking sheet so they do not overlap. Sprinkle with salt and pepper. Bake for 8 minutes or until crisp.
- For soup- In a soup pot, cook onion, cumin seeds, and either a jalapeño or habanero pepper in 1 tbsp vegetable oil at medium heat until onion is tender (about 5 minutes). Remove the pepper and discard. Add broth, tomatoes, cilantro, and lime juice. Bring to a boil and reduce heat. Simmer, covered, for 8 minutes. Add shrimp and shredded chicken, cook for 5 minutes or until the shrimp are cooked and pink. Stir occasionally. Ladle into bowls. Add tortilla strips and avocado, sour cream, or extra cilantro if desired.
