MAGGIE'S SHRIMP TORTILLA SOUP

Maggie's Shrimp Tortilla Soup image

Provided by TXOLDHAM

Categories Mexican

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 lb medium shrimp
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon ground oregano
1 tablespoon salt (to taste)
1 tablespoon garlic powder
1 teaspoon sugar
1 bunch scallion, finely chopped including green
2 cups onions, chopped
1 cup fresh cilantro, finely chopped
2 -3 jalapenos, finely chopped (remove seeds & veins for less heat)
4 cups tomatoes, chopped
2 cups tomato juice
2 cups water
12 corn tortillas
1 lb monterey jack cheese, grated
1 lime, cut into wedges
1 -2 tablespoon canola oil or 1 -2 tablespoon olive oil

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.

Nutrition Facts : Calories 565, Fat 28.6, SaturatedFat 15.2, Cholesterol 182.7, Sodium 1932.6, Carbohydrate 40.7, Fiber 6.9, Sugar 10.7, Protein 39.6