Shrimp Tortilla Soup Recipes

Steps:

• Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
• Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
• Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Steps:

• 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.

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:

• Preheat oven to 425 degrees.
• Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
• To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
• Add the cumin, corriander, and cilantro and saute about one minute.
• Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
• Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
• Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
• Add in the hot sauce, salt, and pepper.
• Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
• Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
• When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
• Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
• When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
• Add in almost all of the tortilla strips to the soup and stir.
• Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Mix salt and pepper in a small bowl and set aside.
• Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
• Cut into strips and place on a cooking sheet.
• Bake for 5-8 minutes until crisp.
• Set aside for soup topping.
• In a large sauce pan saute onion and cumin seed until onion is tender.
• Add chicken broth, tomatoes,cilantro and lime juice.
• Bring to a boil and simmer for 8-10 minutes.
• Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
• Stir occasionally while shrimp are cooking.
• Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.

Steps:

• Peel and devein the shrimp and set aside (if they are large I cut into chunks.).
• In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
• Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeno. Sauté just until the onion is transparent, then stir in the chopped tomatoes.
• Add the spice mix and simmer 10 minutes, stirring occasionally.
• Add tomato juice and water and simmer another 10 minutes.
• Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
• While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350 for about 5 to 7 minutes. Watch closely so they don't burn.
• To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.

Steps:

• Peel and devein the shrimp and set aside (if they are large cut into chunks.
• In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
• Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeño. Sauté just until the onion is transparent, then stir in the chopped tomatoes. Add the spice mix and simmer 10 minutes, stirring occasionally. Add tomato juice and water and simmer another 10 minutes.
• Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
• While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350°F for about 5 to 7 minutes. Watch closely so they don't burn.
• To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.

Steps:

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