CHIPOTLE, SHRIMP AND HOMINY TORTILLA SOUP

CHIPOTLE, SHRIMP AND HOMINY TORTILLA SOUP image

Yield 10 bowls

Number Of Ingredients 23

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8 - 10 Corn tortillas, cut in half, then cut into 1/4" wide strips
2 - 3 tbls canola oil for tortillas, plus 2 tbls for soup
Coarse salt (Kosher)
1 1/2 large yellow onions, finely chopped, divided use
1 cup finely chopped, peeled carrot
1 cup finely chopped celery
6 garlic cloves, minced
1/2 tsp dried oregano
3 whole allspice
1 whole clove
1/2 tsp cumin seeds
6 black peppercorns
7 3/4 cups low-salt chicken broth, divided use
1 to 2 cann chipolte chilis plus 1 tsp adobo sauce
2 tsp salt
2 (29 oz) cans golden hominy, drained
1/3 cup canned crushed tomatoes with added puree
salt and/or pepper
1 lb uncooked small shrimp (51 to 60 per pound, peeled and deveined
Garnish:
1/2 cup chopped cilantro
2 ripe avocados, sliced
lime wedges

Steps:

Adjust oven racks to bottom third and top third positions. Preheat oven to 375. In a medium bowl, toss tortilla strips with 2 - 3 tbls oil. Scatter strips on two rimmed baking sheets. Season with coarse salt. Bake, stirring every 5 minutes or so, until crisp and golden, about 15 to 20 minutes. Set aside. In a large, heavy-bottomed pot, heat 2 tbls oil on medium heat. Add half of the onion, carrot, celery, garlic and oregano. Cook until vegetables are tender-crisp, about 10 minutes, stirring occasionally. Meanwhile, in a small skillet toast the allspice, clove and cumin seeds. To toast, place skillet on medium-high heat and shake handle frequently. They are toasted when they smell fragrant and the cumin is a shade darker. Place remaining onion in a blender. Add 3/4 cup broth. Add toasted spices, chipotle, adobo sauce and salt. Cover and whirl until finely ground, about 2 minutes. Add contents of blender to pot with vegetables. Add remaining broth, hominy and tomatoes. Bring to a simmer on high heat. Reduce heat to medium-low, partially cover and simmer 30 minutes. Taste and add salt and/or pepper if needed. Add shrimp and simmer until just baresly cooked through and opaque in center, about 3 minutes, stirring occasionally. Divide soup amoung 10 bowls. Top with cilantro, tortilla chips and avocado slices. Pass lime wedges for optional squeezing.