Chipotle Shrimp And Hominy Tortilla Soup Recipes

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

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.

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.

CHIPOTLE, SHRIMP AND HOMINY TORTILLA SOUP

Steps:

• Adjust oven racks to bottom third and top third positions. Preheat oven to 375. In a medium bowl, toss tortilla strips with 2 - 3 tbls oil. Scatter strips on two rimmed baking sheets. Season with coarse salt. Bake, stirring every 5 minutes or so, until crisp and golden, about 15 to 20 minutes. Set aside. In a large, heavy-bottomed pot, heat 2 tbls oil on medium heat. Add half of the onion, carrot, celery, garlic and oregano. Cook until vegetables are tender-crisp, about 10 minutes, stirring occasionally. Meanwhile, in a small skillet toast the allspice, clove and cumin seeds. To toast, place skillet on medium-high heat and shake handle frequently. They are toasted when they smell fragrant and the cumin is a shade darker. Place remaining onion in a blender. Add 3/4 cup broth. Add toasted spices, chipotle, adobo sauce and salt. Cover and whirl until finely ground, about 2 minutes. Add contents of blender to pot with vegetables. Add remaining broth, hominy and tomatoes. Bring to a simmer on high heat. Reduce heat to medium-low, partially cover and simmer 30 minutes. Taste and add salt and/or pepper if needed. Add shrimp and simmer until just baresly cooked through and opaque in center, about 3 minutes, stirring occasionally. Divide soup amoung 10 bowls. Top with cilantro, tortilla chips and avocado slices. Pass lime wedges for optional squeezing.