Shrimp and Chicken Tortilla Soup
2 quarts water
1 large onion
1 (14 ounce) can green chiles
2 carrots, shredded
2 green onions
2 tablespoons chili powder
2 tablespoons cumin
1 whole red pepper, diced
1 whole green pepper, diced
3 chicken breasts, diced
1 pound popcorn shrimp
2 tablespoons Herbs de Provence
1 tablespoon Louisiana hot sauce
Salt/pepper to taste
Corn tortilla chips (raw) to thicken
In a heavy soup pot, sauté the onions, peppers and green chiles until tender.
Add all of the seasonings; sauté for 2 more minutes.
Add water, carrots, chicken and shrimp, cook until chicken
and shrimp are completely cooked, then slowly and separately add raw tortilla
chips to the soup.
Let tortilla chips dissolve before adding more. The more
tortilla chips you add, the thicker the soup will get.