Directions:
- Preheat oven to 350°F.
- Mix salt and pepper in a small bowl and set aside.
- Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
- Cut into strips and place on a cooking sheet.
- Bake for 5-8 minutes until crisp.
- Set aside for soup topping.
- In a large sauce pan saute onion and cumin seed until onion is tender.
- Add chicken broth, tomatoes,cilantro and lime juice.
- Bring to a boil and simmer for 8-10 minutes.
- Stir in chicken and shrimp and cook until shrimp turn pink 3-4 minutes.
- Stir occasionally while shrimp are cooking.
- Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.04 Kcal (2073 kJ) | ||
| Calories from fat | 302.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.62g | 52% | |
|---|---|---|---|
| Cholesterol | 59.43mg | 20% | |
| Sodium | 1494.66mg | 62% | |
| Potassium | 650.35mg | 14% | |
| Total Carbs | 31.19g | 10% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 19.3g | 39% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 1.8mg | 10% | |
| Calcium | 186.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 130.33 Kcal (546 kJ) | ||
| Calories from fat | 79.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 52% | |
|---|---|---|---|
| Cholesterol | 15.65mg | 20% | |
| Sodium | 393.51mg | 62% | |
| Potassium | 171.22mg | 14% | |
| Total Carbs | 8.21g | 10% | |
| Sugars | 0.45g | 7% | |
| Dietary Fiber | 1.39g | 21% | |
| Protein | 5.08g | 39% | |
| Vitamin C | 2.5mg | 16% | |
| Iron | 0.5mg | 10% | |
| Calcium | 49.1mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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