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. ---------------------------------------------------------------------------
Nutrition
Ingredients
