Shrimp Tortilla Soup
|6 inch corn tortillas||5|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
|Carrots||2 Medium, cut into thin bite-size strips|
|Green onions||4 , sliced|
|Garlic||3 Clove (15 gm), minced|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Snipped fresh cilantro||1⁄4 Cup (4 tbs)|
|Shrimp in shells||8 Ounce, thawed, peeled, and deveined (Fresh Or Frozen)|
|Shredded monterey jack cheese/Crumbled queso fresco||4 Ounce|
1. Cut tortillas into 1/2-inch-wide strips. In a large skillet pour cooking oil to a depth of 1/4 inch; heat over medium-high heat. Fry tortilla strips, a few at a time, in hot oil about 1 1/2 minutes or till browned and crisp. Using a slotted spoon, transfer the strips to paper towels to drain thoroughly. Set aside.
2. In a pot heat 1 tablespoon cooking oil. Cook carrots, onions, and garlic in hot oil for 5 minutes, stirring frequently. Stir in broth, undrained tomatoes, snipped cilantro, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
3. Meanwhile, place half of the tortilla strips in a food processor bowl; cover and process till tortilla strips are finely crushed. Stir crushed tortillas into the soup; cover and cook 5 minutes more.
4. Stir in shrimp; cook 1 to 3 minutes or till shrimp turn pink. If desired, stir in cheese till melted. Top soup with remaining tortilla strips. If desired, garnish with avocado and cilantro sprigs.