Thaw shrimp, if frozen. Prepare Crisp Tortilla Shreds; set aside.

In a large saucepan cook and stir onion and cumin seeds in hot oil 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Stir in shrimp and Grilled & Ready® Southwestern Chicken Strips. Cook about 3 minutes more or until shrimp turn pink, stirring occasionally.

To serve, ladle soup into bowls. Top each serving with tortilla shreds.

Preheat oven to 350 degrees F. Brush four 6-inch corn tortillas with 1 tablespoon vegetable oil. In a small bowl combine 1/2 teaspoon salt and 1/8 teaspoon black pepper; sprinkle on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake about 8 minutes or until crisp. Cool on pan on a wire rack. Store in a covered airtight container.

In a time crunch? Substitute corn tortilla chips for the Crisp Tortilla Shreds. Serve soup with sour cream and/or shredded Mexican-blend or Monterey Jack cheese.