Post by April B. on Aug 29, 2003 1:31:36 GMT -6
Chicken shrimp tortilla soup
servings 6
Points per serving 4
Ingredients
4 medium corn tortillas
1 serving cooking spray (5 one-second sprays per serving)
1/2 tsp garlic salt
6oz shrimp
12oz cooked boneless, skinless chicken breast, shredded
1 large onion
1 tsp ground cumin
1 Tbsp vegetable oil
4 1/2 cup fat-free chicken broth
14 1/2 oz can Mexican stewed tomatoes, undrained
3 Tbsp snipped cilantro
2 Tbsp fresh lime juice
6 Tbsp fat-free sour cream
Instructions
Crisp tortilla shreds:
Preheat oven to 400 degrees.
Spray corn tortillas with cooking spray.
Sprinkle with garlic salt.
Cut into thin strips.
Arrange in a single layer on baking sheet.
Bake 8-10 minutes until crisp.
Set aside.
Soup:
Thaw shrimp if frozen. In a large saucepan, cook onion and cumin in hot oil about 4 minutes or until onion is tender.
Add broth, undrained tomatoes, cilantro and lime juice.
Bring to a boil.
Reduce heat and simmer, covered for 8 minutes.
Stir in raw shrimp and cooked shredded chicken.
Cook about 3 minutes more or until shrimp turn pink, stirring occasionally.
To serve, ladle soup into bowls and top each serving with tortilla shreds and 1 Tbsp of sour cream.
Lime juice adds a true Mexican flair to this dish.
Sour cream can be omitted if desired.
servings 6
Points per serving 4
Ingredients
4 medium corn tortillas
1 serving cooking spray (5 one-second sprays per serving)
1/2 tsp garlic salt
6oz shrimp
12oz cooked boneless, skinless chicken breast, shredded
1 large onion
1 tsp ground cumin
1 Tbsp vegetable oil
4 1/2 cup fat-free chicken broth
14 1/2 oz can Mexican stewed tomatoes, undrained
3 Tbsp snipped cilantro
2 Tbsp fresh lime juice
6 Tbsp fat-free sour cream
Instructions
Crisp tortilla shreds:
Preheat oven to 400 degrees.
Spray corn tortillas with cooking spray.
Sprinkle with garlic salt.
Cut into thin strips.
Arrange in a single layer on baking sheet.
Bake 8-10 minutes until crisp.
Set aside.
Soup:
Thaw shrimp if frozen. In a large saucepan, cook onion and cumin in hot oil about 4 minutes or until onion is tender.
Add broth, undrained tomatoes, cilantro and lime juice.
Bring to a boil.
Reduce heat and simmer, covered for 8 minutes.
Stir in raw shrimp and cooked shredded chicken.
Cook about 3 minutes more or until shrimp turn pink, stirring occasionally.
To serve, ladle soup into bowls and top each serving with tortilla shreds and 1 Tbsp of sour cream.
Lime juice adds a true Mexican flair to this dish.
Sour cream can be omitted if desired.