Gary´s Cookbook


Tortilla Soup with Chipotle Shrimp


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Ingredient list

For the soup: 1 1/2 cups onion, cived 2 Tbs. garlic, minced 1 cup poblano chiles, charred, seeded, and chopped 1 cup frozen corn kernels 1 tsp. dried oregano 1 tsp. ground coriander 1 tsp. ground cumin 1/4 tsp. cayenne 4 cups chicken broth 1 can diced tomatoes in juice (15 oz.) 1 can black beans, rinsed and drained (15 oz.) 5 corn torillas 1 cup vegetable oil For the shrimp: 2 Tbs. unsalted butter 1 lb. jumbo shrimp, peeled (tails left on) and deveined 2 Tbs. fresh lime juice 2 Tbs. frozen orange juice concentrate, thawed 1 Tbs. chipotle chile in adobo sauce, minced For the salsa: 2 cups fresh cilantro leaves 1 cup fresh flat-leaf parsley leaves 1/4 cup scallions, chopped 1/4 cup fresh lime juice 1/4 cup olive oil Salt and pepper flakes to taste


- Saute onion and garlic in oil in a large pot over medium-high heat about 5 minutes, or until soft. Stir in chiles, corn, and seasonings. Take two tortillas and dice them. Add broth, tomatoes, beans, and tortillas. Bring to a boil, reducec heat to low, and simmer 15 minutes. Meanwhile, prepare the tortilla strips and shrimp. - Take the remaining 3 tortillas and and cut them into 1/8-inch wide strips. Heat the oil to 350ºF in a saute pan over high. Carefully add tortilla strips in batches and fry about 1 minute, or until crisp and golden. Drain on paper towels and season with salt. - To make the shrimp, melt butter in a saute pan over medium-high heat. Add shrimp and saute 1 minute. - Stir in lime juice, orange juice concentrate, and chipotle. Saute about 3 minutes, or until shrimp is cooked through; season with salt. - Serve soup with tortilla strips, shrimp and salsa. - To make the salsa, puree all ingredients in a blender or food processor until smooth.

Recipe detail