Chipotle Shrimp And Hominy Tortilla Soup Recipes

Steps:

• Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

Steps:

• Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
• Season the chicken thighs on both sides with salt and the oregano.
• In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
• Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
• Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
• Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
• Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
• Enjoy!

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
• Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.

Steps:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

Steps:

• Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and a pinch of salt in a small bowl; refrigerate until ready to use.
• Put 1 cup flour in a small shallow bowl; whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining 1/2 cup flour in a third bowl.
• Season the shrimp with salt and the chile powder. Dredge the shrimp in the plain flour, dip in the egg, letting the excess drip off, then press into the tortilla chip?flour mixture until evenly coated. Transfer to a large plate.
• Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning, until golden and crisp, about 3 minutes. Transfer to a paper towel?lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle barbecue sauce and lime wedges.

Steps:

• 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.