Maggie's Shrimp Tortilla Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and devein the shrimp and set aside (if they are large I cut into chunks.).
  • In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
  • Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeno. Sauté just until the onion is transparent, then stir in the chopped tomatoes.
  • Add the spice mix and simmer 10 minutes, stirring occasionally.
  • Add tomato juice and water and simmer another 10 minutes.
  • Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
  • While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350 for about 5 to 7 minutes. Watch closely so they don’t burn.
  • To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.
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