River Bar and Grill Shrimp and Chicken Tortilla Soup


  • 2 quarts water
  • 1 large onion
  • 1 (14 oz.) can green chiles
  • 2 carrots, shredded
  • 2 green onions
  • 2 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 whole red pepper, diced
  • 1 whole green pepper, diced
  • 3 chicken breasts, diced
  • 1 lbs popcorn shrimp
  • 2 Tbsp Herbs de Provence
  • 1 Tbsp 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.

Makes 4

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