Shrimp Tortilla Soup Recipes

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES

Steps:

• Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
• Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
• Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

10-MINUTE SHRIMP AND TORTILLA SOUP

Steps:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

SHRIMP TORTILLA SOUP

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.

SHRIMP TORTILLA SOUP RECIPE

Steps:

• Prepare Cristp Tortilla Shreds; set aside. In a large saucepan cook the onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro and lime juice. Bring to boiling; reduce heat. Simmer, covered for 8 minutes. Stir in shrimp and chicken.Cook about 3 minutes more until shrim turn pink, stirring occassionaly. Top each serving wtih tortilla shreds (directions below). Crispt Tortilla Shreds: Brush four 51/2-inch corn tortillas with 1 tbs cooking oil. In a small bowl combine 1/2 tsp salt and 1/8 tsp black pepper,sprinkle mixture on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake in a 350 degree oven about 8 mintues or until crisp.

SHRIMP TORTILLA SOUP

Steps:

• 1. Preheat oven to 350°. Put the tortilla strips on a large baking sheet in one layer. Toast until light brown and crisp, 10 to 12 minutes. Reserve. 2. Prepare the chiles. Then cut them into strips and reserve. Peel the shrimp, and put the shells in a medium nonreactive saucepan. Devein the shrimp and cut each one crosswise into thirds. Cover and refrigerate. 3. To the pan with the shrimp shells, add scallions, parsley, oregano, wine, salt, and 2 cups of water. Bring to a boil, uncovered, over high heat. Reduce heat to low, cover, and simmer the shells 15 minutes. Pour the broth through a strainer into a bowl, pressing on the solids to extract the juices. Discard solids. Set broth aside. 4. In a large saucepan, heat olive oil over medium heat. Cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the tomatoes, raise heat to high and cook, stirring, until the mixture is nearly dry, about 4 minutes. 5. Add the reserved shrimp broth, chicken broth, chile strips, corn, and the shrimp. Bring the soup to a boil, then reduce the heat and simmer until the shrimp are pink, about 3 minutes. Divide the soup among 4 soup bowls, and place a generous stack of tortilla strips on top of each serving. Pass lime wedges at the table. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP AND CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 350°F.
• Mix salt and pepper in a small bowl and set aside.
• Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
• Cut into strips and place on a cooking sheet.
• Bake for 5-8 minutes until crisp.
• Set aside for soup topping.
• In a large sauce pan saute onion and cumin seed until onion is tender.
• Add chicken broth, tomatoes,cilantro and lime juice.
• Bring to a boil and simmer for 8-10 minutes.
• Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
• Stir occasionally while shrimp are cooking.
• Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.

SMOKY SHRIMP, HOMINY AND TORTILLA SOUP

Steps:

• Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
• Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
• Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets