Shrimp Tortilla Soup Recipe

Name: Shrimp Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 inch) corn tortillas, cut into 1/4-inch strips; 2 tablespoons vegetable oil; salt; pepper; 1 large onion, chopped; 4 garlic cloves, minced; 2 tablespoons minced canned chipotle chiles in adobo; 6 cups low sodium chicken broth; 2 (15 ounce) cans hominy, rinsed; 1 (14 1/2 ounce) can diced tomatoes; 1 1/2 lbs medium shrimp, peeled and deveined; 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; lime wedge, for serving

Servings: persons

4 (6 inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil
salt
pepper
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons minced canned chipotle chiles in adobo
6 cups low sodium chicken broth
2 (15 ounce) cans hominy, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
lime wedge, for serving

1
Adjust oven rack to middle position and heat oven to 425u00b0.
2
Spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil.
3
Bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking.
4
Season with salt to taste and transfer to paper towel-lined plate.
5
Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over med-high heat until shimmering.
6
Add onion and cook until soft, about 4 minutes.
7
Add garlic and chipotle and cook until fragrant, about 30 seconds.
8
Add broth, hominy, and tomatoes and bring to simmer.
9
Decrease heat to low, cover, and simmer until flavors meld, about 15 minutes.
10
Working in batches, process soup in blender until smooth, 1-2 minutes.
11
Transfer pureed soup to clean pot and bring to simmer.
12
Add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes.
13
Stir in cilantro and lime juice and season with salt and pepper to taste.
14
Ladle soup into individual bowls and top with tortilla strips.
15
Serve, passing lime wedges separately.

1083

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 (6 inch) corn tortillas, cut into 1/4-inch strips, 2 tablespoons vegetable oil, salt, pepper, and more.

Yes, Shrimp Tortilla Soup 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.

Shrimp Tortilla Soup

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