Shrimp Tortilla Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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