Shrimp Soup with Pasilla Chiles Recipe

Name: Shrimp Soup with Pasilla Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pasilla chiles, seeded, deveined, halved; 4 tablespoons olive oil; 6 1/2 cups water; 5 medium tomatillos, husked; 1 garlic clove; 1/2 small white onion, chopped; 1 pound uncooked medium shrimp, peeled, shells reserved; 1 6-inch-diameter corn tortilla; 10 epazote leaves; 8 lime wedges

Servings: persons

1
Cut 4 chile halves into fine strips.
2
Heat 1 tablespoon oil in small skillet over high heat.
3
Add chile strips and fry until crisp, about 10 seconds.
4
Drain; reserve for garnish.
5
Toast remaining chile halves in medium skillet over medium-high heat 1 minute.
6
Transfer to bowl of cold water; soak 30 minutes.
7
Drain; rinse with cold water.
8
Bring 1 1/2 cups water to boil in small saucepan.
9
Add tomatillos and boil until soft, about 15 minutes.
10
Drain.
11
Puree tomatillos, soaked chiles, and garlic in blender.
12
Heat 3 tablespoons oil in large saucepan over medium-high heat.
13
Add onion and saute until translucent, about 2 minutes.
14
Add chile puree and stir over medium heat until puree thickens slightly, about 5 minutes.
15
Bring 5 cups water to boil in large pot.
16
Add shrimp shells and boil 10 minutes.
17
Strain shrimp broth into chile puree.
18
Toast tortilla directly atop burner until crisp and blackened in spots, about 4 minutes.
19
Add tortilla to chile puree, then epazote leaves.
20
Simmer over medium heat until tortilla is soft, about 15 minutes.
21
Working in batches, puree soup in blender until smooth.
22
Return soup to saucepan; season with salt.
23
Bring to boil.
24
Add shrimp and simmer until just cooked through, about 3 minutes.
25
Ladle soup into bowls; garnish with fried chile strips and serve with lime wedges.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pasilla chiles, seeded, deveined, halved, 4 tablespoons olive oil, 6 1/2 cups water, 5 medium tomatillos, husked, and more.

Yes, Shrimp Soup with Pasilla Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Soup with Pasilla Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions