Y-group Chicken

Ingredients
Crisp Tortilla Shreds (recipe follows)
 * 6 ounces fresh or frozen medium shrimp, peeled and deveined
 * 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
CRISP TORTILLA SHREDS
 * 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).
 * 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.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group