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Shrimp Tortilla Soup Recipe

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This recipe for Shrimp Tortilla Soup is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tortilla Strips
3 (6-inch) corn tortillas cut into thin strips
1/2 teaspoon chili powder
Cooking Spray

Soup
1 tablespoon canola oil
1 large onion, diced
1 green bell pepper, diced
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 (14-ounce) cans low-sodium chicken broth
1 (8-ounce) bottle clam juice
1 (14 1/2-ounce) can petite-cut diced tomatoes
L (lO-ounce) package frozen whole kernel corn
1 pound medium fresh (or pre-cooked) shrimp, peeled and deveined
Juice of 1 lime (about 2 tablespoons)
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
Directions:
Directions:
Tortilla Strips - Preheat oven to 350°. Place tortilla strips on a baking sheet, spray lightly with cooking spray, sprinkle
with 1/2 teaspoon chili powder, and toss to coat. Bake at 350° for 10 minutes or until crisp.

Soup - Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, and jalapeno, and cook, stirring often, 5 minutes or until softened. Stir in garlic, 1 tablespoon chili powder, and cumin, and cook 1 minute.
Stir in broth and next 3 ingredients. Bring to a boil, and cook, covered, 10 minutes or until vegetables
are tender. Stir in shrimp, and cook 2 minutes or just until shrimp turn pink. Stir in lime juice, cilantro, and salt. Ladle into bowls, and top with baked tortilla strips.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Less than an hour
Personal Notes:
Personal Notes:
Worries go down better with soup.

 

 

 

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