Shrimp Tortilla Soup Recipe
Ingredients
| Corn tortillas | 5 6 inch | |
| Cooking oil for deep-fat frying | ||
| 2 medium carrots, cut into thin bite-size strips | ||
| Green onions | 4 , sliced | |
| Garlic | 3 Clove (5gm), minced | |
| Sodium chicken broth | 2 14 1/2 Ounce | |
| Diced tomatoes | 1 14 1/2 Ounce | |
| Cilantro | 1/4 Cup (16 tbs), snipped | |
| Frozen shrimp | 8 Ounce, deveined | |
| 1 cup shredded Monterey Jack cheese or crumbled queso fresco (4 oz.) (optional) | ||
Directions
1. Cut tortillas into 1/2-inch-wide strips. In a large skillet pour cooking oil to a depth of 1/4 inch; heat over medium-high heat. Fry tortilla strips, a few at a time, in hot oil about 1 1/2 minutes or till browned and crisp. Using a slotted spoon, transfer the strips to paper towels to drain thoroughly. Set aside.
2. In a pot heat 1 tablespoon cooking oil. Cook carrots, onions, and garlic in hot oil for 5 minutes, stirring frequently. Stir in broth, undrained tomatoes, snipped cilantro, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
3. Meanwhile, place half of the tortilla strips in a food processor bowl; cover and process till tortilla strips are finely crushed. Stir crushed tortillas into the soup; cover and cook 5 minutes more.
4. Stir in shrimp; cook 1 to 3 minutes or till shrimp turn pink. If desired, stir in cheese till melted. Top soup with remaining tortilla strips. If desired, garnish with avocado and cilantro sprigs.
2. In a pot heat 1 tablespoon cooking oil. Cook carrots, onions, and garlic in hot oil for 5 minutes, stirring frequently. Stir in broth, undrained tomatoes, snipped cilantro, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
3. Meanwhile, place half of the tortilla strips in a food processor bowl; cover and process till tortilla strips are finely crushed. Stir crushed tortillas into the soup; cover and cook 5 minutes more.
4. Stir in shrimp; cook 1 to 3 minutes or till shrimp turn pink. If desired, stir in cheese till melted. Top soup with remaining tortilla strips. If desired, garnish with avocado and cilantro sprigs.
Chef
