Shrimp And Chicken Tortilla Soup

• 6 ounces peeled and deveined medium shrimp
• 1 1/2 cups shredded cooked chicken
• 1/2 onion (chopped)
• 1 teaspoon cumin seed
• cooking oil, for saute
• 4 1/2 cups reduced-sodium chicken broth
• 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
• 2 tablespoons lime juice
• 3 tablespoons chopped cilantro
• 1 -2 avocado (chopped)
• 1/2 cup shredded monterey jack pepper cheese or 1/2 cup monterey jack cheese
• 5 small corn tortillas
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cooking oil

1. Preheat oven to 350u0b0F.
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.

shrimp, chicken, onion, cumin, cooking oil, chicken broth, tomatoes, lime juice, cilantro, avocado, shredded monterey jack pepper cheese, corn tortillas, salt, pepper, cooking oil

Taken from www.food.com/recipe/shrimp-and-chicken-tortilla-soup-51172 (may not work)