Chicken Shrimp Tortilla Soup

Chicken Shrimp Tortilla Soup

Chicken Shrimp Tortilla Soup

In this recipe for Chicken Shrimp Tortilla Soup the chicken legs cook in chicken broth. Shrimp are added just at the end to avoid over cooking.

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chicken shrimp totilla soup

Chicken Shrimp Tortilla Soup

Serves 4
1 litre of PC Blue Menu Chicken Broth
4 chicken legs
1 cup white wine
1/2 leek, chopped
2 carrots, diced
1 onion, diced
2 cloves of garlic
1/8 teaspoon fresh ground pepper
3 tablespoons olive oil
2 onions, sliced
3 tomatoes, chopped
2 garlic, chopped
1 jalapeño
3 cups PC Raw Peeled Pacific White Shrimp
salt
½ bunch of coriander chopped
2 limes in quarters
4 tortillas cut into strips

1. In a pot place chicken broth and chicken legs.
2. Add wine, leeks, carrots, 1 diced onion, garlic and fresh ground pepper.
3. Bring to a boil, then simmer for 30 minutes
4. Heat oil in a Dutch oven and add the sliced onion to colour.
5. Stir in tomatoes and garlic. Simmer until the mixture thickens.
6. Add 1 jalapeño and broth from the pot.
7. As the mixture begins to boil, add shrimps and simmer 8 to 10 minutes.
8. Season with salt.
9. Add chopped coriander leaves. Serve with limes and tortillas