Best Spicy Shrimp Tortilla Soup With Zucchini Noodles Recipes

SPICY SHRIMP TORTILLA SOUP

Steps:

• Preheat oven to 425 degrees.
• Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
• To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
• Add the cumin, corriander, and cilantro and saute about one minute.
• Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
• Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
• Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
• Add in the hot sauce, salt, and pepper.
• Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
• Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
• When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
• Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
• When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
• Add in almost all of the tortilla strips to the soup and stir.
• Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
• Enjoy!

SHRIMP TORTILLA SOUP

Steps:

• Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
• Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
• Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
• Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
• Five minutes before serving, gently stir the tortilla strips into the soup.
• Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

MAGGIE'S SHRIMP TORTILLA SOUP

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.