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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Thaw shrimp, if frozen; rinse and pat dry with paper towels.
Brush tortillas with 1 tablespoon oil. In a small bowl. combine salt and pepper; sprinkle on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake for about 8 minutes or until crisp. Cool on pan on a wire rack.
Meanwhile, in a large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add onion and cumin seeds; cook and stir for about 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro and lime juice. Bring to a boil; reduce heat. Simmer, covered, for 8 minutes. Stir in shrimp and chicken. Simmer, uncovered, about 3 minutes more or until shrimp are opaque, stirring occasionally.
Top each serving with crispy tortilla strips. If desired, serve with lime wedges.