SHRIMP TORTILLA SOUP

Shrimp Tortilla Soup image

Provided by ratherbeswimmin

Categories Stove Top

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

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4 (6 inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil
salt
pepper
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons minced canned chipotle chiles in adobo
6 cups low sodium chicken broth
2 (15 ounce) cans hominy, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
lime wedge, for serving

Steps:

Adjust oven rack to middle position and heat oven to 425°.
Spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil.
Bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking.
Season with salt to taste and transfer to paper towel-lined plate.
Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over med-high heat until shimmering.
Add onion and cook until soft, about 4 minutes.
Add garlic and chipotle and cook until fragrant, about 30 seconds.
Add broth, hominy, and tomatoes and bring to simmer.
Decrease heat to low, cover, and simmer until flavors meld, about 15 minutes.
Working in batches, process soup in blender until smooth, 1-2 minutes.
Transfer pureed soup to clean pot and bring to simmer.
Add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes.
Stir in cilantro and lime juice and season with salt and pepper to taste.
Ladle soup into individual bowls and top with tortilla strips.
Serve, passing lime wedges separately.