Shrimp Tortilla Soup

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 (6 inch) corn tortillas, cut into 1/4-inch strips
• 2 tablespoons vegetable oil
• salt
• pepper
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons minced canned chipotle chiles in adobo
• 6 cups low sodium chicken broth
• 2 (15 ounce) cans hominy, rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 1/2 lbs medium shrimp, peeled and deveined
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• lime wedge, for serving

Recipe

• 1 adjust oven rack to middle position and heat oven to 425°.
• 2 spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil.
• 3 bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking.
• 4 season with salt to taste and transfer to paper towel-lined plate.
• 5 meanwhile, heat remaining 1 tablespoon oil in dutch oven over med-high heat until shimmering.
• 6 add onion and cook until soft, about 4 minutes.
• 7 add garlic and chipotle and cook until fragrant, about 30 seconds.
• 8 add broth, hominy, and tomatoes and bring to simmer.
• 9 decrease heat to low, cover, and simmer until flavors meld, about 15 minutes.
• 10 working in batches, process soup in blender until smooth, 1-2 minutes.
• 11 transfer pureed soup to clean pot and bring to simmer.
• 12 add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes.
• 13 stir in cilantro and lime juice and season with salt and pepper to taste.
• 14 ladle soup into individual bowls and top with tortilla strips.
• 15 serve, passing lime wedges separately.