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Y-group Chicken

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DescriptionEdit

Ingredients Edit

  • 6 ounces fresh or frozen medium shrimp, peeled and deveined

Crisp Tortilla Shreds (recipe follows)

  • 1 large onion, chopped
  • 1 teaspoon cumin seeds
  • 1 tablespoon cooking oil
  • 4 1/2 cups reduced-sodium chicken broth
  • 14 1/2-ounce can Mexican-style stewed tomatoes, undrained
  • 3 tablespoons snipped fresh cilantro
  • 2 tablespoons lime juice
  • 1 2/3 cups shredded cooked chicken breast

Directions Edit

  1. Thaw shrimp, if frozen. Prepare crisp tortilla shreds. Set aside.
  2. In a large saucepan cook the onion and cumin seeds in hot oil about 5 minutes or until onion is tender.
  3. Carefully add chicken broth, undrained tomatoes, cilantro and lime juice.
  4. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken.
  5. Cook about 3 minutes more or until shrimp turn pink, stirring occasionally. Top each serving with tortilla shreds.
  6. Makes 6 servings (7 and 3/4 cups).

Crisp Tortilla Shreds Edit

  1. Brush four 5 1/2-inch corn tortillas with 1 tablespoon cooking oil.
  2. In a small bowl, combine 1/2 teaspoon salt and 1/8 teaspoon ground black pepper; sprinkle mixture on tortillas.
  3. Cut tortillas into thin strips.
  4. Arrange in a single layer on a baking sheet. Bake in a 350 F oven about 8 minutes or until crisp.

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