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Shrimp Tortilla Soup

Ingredients
  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
Directions

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

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Healthy

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