Chipotle Shrimp And Hominy Tortilla Soup Recipes

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 AND HOMINY SOUP

Steps:

• 1. Prepare the chicken stock, if using homemade. Then, peel the shrimp and devein. Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles. Bring to a boil then reduce the heat to low, cover and simmer 5 minutes. Remove from the heat and reserve the broth in the pan. 2. Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, and cumin. Cook until the juices are reduced and the mixture is nearly dry. Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices. Discard the solids. 3. Add the reserved shrimp, epazote, hominy, and salt to the pot. Bring to a boil then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes. Divide the soup among 4 soup bowls. Add sliced avocado to each bowl. Serve hot, with lime wedges on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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