RCI-SP.003.0741.001
Y-group Chicken
Y-group Chicken from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fresh or frozen medium shrimp6 ouncespeeled and deveined
- onion1 largechopped
- 1 teaspoon
- 1 tablespoon
- 4 1/2 cups
- -ounce can Mexican-style stewed tomatoes14 1/2 unitundrained
- 3 tablespoons
- 2 tablespoons
- 1 2/3 cups
Method
1
Heat the cooking oil in a large pot over medium heat. Add the chopped onion and cumin seeds, stirring occasionally until the onion softens and becomes translucent, about 3–4 minutes.
2
Pour in the reduced-sodium chicken broth and the Mexican-style stewed tomatoes with their juice. Stir to combine and bring the mixture to a boil.
5 minutes
3
Add the shredded cooked chicken breast to the pot and stir well. Reduce the heat to medium-low and simmer for 5 minutes to allow the flavors to blend.
4
Add the peeled and deveined shrimp to the simmering broth. Continue cooking for 3–4 minutes until the shrimp turns pink and is cooked through.
5
Stir in the snipped fresh cilantro and lime juice. Taste the soup and adjust seasonings as desired.
6
Ladle the Y-group Chicken into bowls and serve hot.