Smoky Shrimp, Hominy and Tortilla Soup Recipe

Name: Smoky Shrimp, Hominy and Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5-inch-diameter corn tortillas, halved, cut into thin strips; 2 tablespoons olive oil; 1 cup finely chopped onion; 1 cup finely chopped carrot; 1/2 cup finely chopped celery; 6 garlic cloves, minced; 1/2 teaspoon dried oregano; 7 cups canned low-salt chicken broth; 2 15-ounce cans golden hominy, drained; 1/3 cup canned crushed tomatoes with added puree; 2 teaspoons chopped canned chipotle chilies*; 1 pound uncooked small shrimp, peeled, deveined; 1/2 cup chopped fresh cilantro; Lime wedges

Servings: persons

4 5-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
7 cups canned low-salt chicken broth
2 15-ounce cans golden hominy, drained
1/3 cup canned crushed tomatoes with added puree
2 teaspoons chopped canned chipotle chilies*
1 pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Lime wedges

1
Spread corn tortilla strips in single layer on paper towel.
2
Let tortilla strips stand at room temperature overnight to dry.
3
Heat olive oil in heavy large pot over medium heat.
4
Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano.
5
Saute until vegetables are crisp-tender, about 10 minutes.
6
Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer.
7
Reduce heat, cover and simmer 30 minutes.
8
Season to taste with salt and pepper.
9
(Soup can be prepared 3 days ahead.
10
Cool slightly.
11
Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
12
Bring soup to simmer over medium heat.
13
Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes.
14
Stir in chopped fresh cilantro.
15
Divide soup among 10 soup bowls.
16
Top soup with dried tortilla strips, dividing equally.
17
Serve soup, passing lime wedges separately.
18
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets

1247

kcal

Calories

Fat

Carbs

172

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 14 ingredients. The key ingredients include: 4 5-inch-diameter corn tortillas, halved, cut into thin strips, 2 tablespoons olive oil, 1 cup finely chopped onion, 1 cup finely chopped carrot, and more.

Yes, Smoky Shrimp, Hominy and 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.

That's it — enjoy your meal!

Smoky Shrimp, Hominy and Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions