Mexican Shrimp-and-Chicken Soup

Ingredients

• 2  bay leaves 
• 12 ounce skinned chicken breast halves 
• 1 teaspoon chili powder 
• 32 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons cilantro leaves fresh chopped
• 1 large garlic clove sliced
• 1.5 cups cut green beans (1-inch) ()
• 0.5 cup green onions sliced
• 0.5 teaspoon ground cumin 
• 5 teaspoons juice of lemon fresh divided
• 0.5 teaspoon oregano dried
• 1.5 pounds potatoes red peeled cut into 1/2-inch cubes
• 0.5 teaspoon salt divided
• 0.8 pound shrimp deveined peeled
• 2 cups water 

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Place cumin in a Dutch oven; cook over medium heat 30 seconds or until toasted.
2. 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.
3. 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.
4. Remove chicken from bones; shred. Discard bones; set meat aside.
5. Return broth mixture to pan.
6. Add potatoes; bring to a boil. Partially cover, reduce heat, and simmer 15 minutes or until tender.
7. Add beans; simmer 5 minutes.
8. Add chicken and shrimp; simmer 3 minutes or until shrimp are done.
9. Remove from heat; stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, onions, and cilantro.