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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5346 Calories from Fat 4421

% Daily Value*

Total Fat 496 g762.7%

Saturated Fat 89.6 g448.2%

Trans Fat 0 g

Cholesterol 444.7 mg148.2%

Sodium 3464.1 mg144.3%

Total Carbohydrates 147 g49.1%

Dietary Fiber 17.7 g70.9%

Sugars 10.7 g

Protein 92 g184%

Vitamin A 550.8% Vitamin C 131.9%

Calcium 132.9% Iron 93%

*Based on a 2000 Calorie diet

Shrimp Tortilla Soup Recipe