Shrimp Tortilla Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 (24 inch) corn tortillas, cut into 1/4-inch strips
- 29.58 ml vegetable oil
- salt
- pepper
- 1 large onion, chopped
- 4 garlic cloves, minced
- 29.58 ml minced canned chipotle chiles in adobo
- 1419.54 ml low sodium chicken broth
- 2 (850.48 g) can hominy, rinsed
- 411.06 g can diced tomatoes
- 680.38 g medium shrimp, peeled and deveined
- 59.14 ml chopped fresh cilantro
- 14.79 ml lime juice
- lime wedge, for serving
directions
- Adjust oven rack to middle position and heat oven to 425°.
- Spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil.
- Bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking.
- Season with salt to taste and transfer to paper towel-lined plate.
- Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over med-high heat until shimmering.
- Add onion and cook until soft, about 4 minutes.
- Add garlic and chipotle and cook until fragrant, about 30 seconds.
- Add broth, hominy, and tomatoes and bring to simmer.
- Decrease heat to low, cover, and simmer until flavors meld, about 15 minutes.
- Working in batches, process soup in blender until smooth, 1-2 minutes.
- Transfer pureed soup to clean pot and bring to simmer.
- Add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes.
- Stir in cilantro and lime juice and season with salt and pepper to taste.
- Ladle soup into individual bowls and top with tortilla strips.
- Serve, passing lime wedges separately.
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