Mexican Shrimp-and-Chicken Soup

Ingredients

• 1/2 teaspoon ground cumin
• 2 cups water
• 1 teaspoon chili powder
• 5 teaspoons fresh lemon juice, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon dried oregano
• 2 (6-ounce) skinned chicken breast halves
• 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 2 bay leaves
• 1 large garlic clove, sliced
• 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
• 1 1/2 cups (1-inch) cut green beans (about 1/2 pound)
• 3/4 pound medium shrimp, peeled and deveined
• 1/2 cup sliced green onions
• 2 tablespoons chopped fresh cilantro

Preparation

1. Place cumin in a Dutch oven; cook over medium heat 30 seconds or until toasted. Add water, chili powder, 3 teaspoons lemon juice, 1/4 teaspoon salt, oregano, chicken, broth, bay leaves, and garlic; bring to a boil. Partially cover, reduce heat to medium-low, and simmer 20 minutes or until chicken is done. Remove chicken from pan; place chicken in a bowl, and chill 15 minutes. Strain broth mixture through a sieve into a large bowl; discard solids. Remove chicken from bones; shred. Discard bones; set meat aside.
2. Return broth mixture to pan. Add potatoes; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes or until tender. Add beans; simmer 5 minutes. Add chicken and shrimp; simmer 3 minutes or until shrimp are done. Remove from heat; stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, onions, and cilantro.