A flavorful and hearty soup combining shrimp, chicken, and Mexican-inspired ingredients, perfect for a cozy meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and crisping of the tortilla strips.
Mix the salt and pepper in a small bowl.
Adjust the seasoning mix to your taste by adding a pinch of chili powder or paprika.
Brush the corn tortillas with a light coating of cooking oil and sprinkle with the salt and pepper mixture.
Ensure an even coating of oil for uniform crispiness.
Cut the tortillas into thin strips and arrange them on a baking sheet.
Use a sharp knife for clean cuts and uniform strips.
Bake the tortilla strips for 5-8 minutes until they are golden and crispy. Set aside.
Keep an eye on the strips to prevent burning.
In a large saucepan, sauté the onion and cumin seed over medium heat until the onion is tender and translucent.
Stir frequently to avoid burning the cumin seeds.
Add the chicken broth, diced tomatoes, lime juice, and cilantro to the saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the cooked chicken and shrimp. Cook until the shrimp turn pink, about 3-4 minutes.
Avoid overcooking the shrimp to keep them tender.
Ladle the soup into bowls and top with avocado slices, shredded cheese, and the crispy tortilla strips.
Serve immediately to enjoy the crispiness of the tortilla strips.
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