Smoky Shrimp, Hominy & Tortilla Soup

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Smoky Shrimp, Hominy & Tortilla Soup

By Shannon O'Donnell

This tortilla soup is seriously, seriously delicious.  And amazingly quick and easy as well.  The flavor combination--shrimp, cilantro, hominy and chipotle--is divine.  It's rather spicy, so you should have some Corona on hand to quench your thirst...!  Try it...you won't be disappointed!

SMOKY SHRIMP, HOMINY AND TORTILLA SOUP

 
6 corn tortillas, cut into thin strips
1 fresh lime, cut into wedges
Salt
2 T olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup chopped sweet pepper, any color
6 cloves of garlic, minced
1/2 tsp dried oregano
7 cups chicken broth
2 15-ounce cans golden hominy, drained
1 15 ounce can crushed or diced tomatoes
2 to 3 tsp canned chipotle chilis in adobo, diced
 
1 pound small cooked shrimp, (pre-veined and de-tailed)
1/2 cup chopped fresh cilantro
 
 
DIRECTIONS
 
1.  Get oven broiler going.  Spread tortilla strips on baking sheet.  Brush with olive oil and sprinkle with salt and a few squeezes of lime juice from a wedge or two.  Broil until golden brown--watch them closely so they don't burn.
 
2.  Heat olive oil in large, heavy stock pot over medium heat.  Add chopped veggies, garlic and oregano.  Saute until crisp-tender, about 5-8 minutes.
 
3.  Add broth, hominy, tomatoes and chipotle chilis; bring to a simmer.  Reduce heat, cover, and simmer for about 5 minutes.
 
4.  Add shrimp and cilantro.  Ladle into bowls...top with several tortilla chips and serve with a slice of fresh lime.
 
Some of my Mommy-time savers:
 
*  I cheat on the garlic and buy a big jar of Christopher Ranch pre-minced garlic for recipes like this.  You DO lose a bit of the flavor, but the huge amount of time you save avoiding peeling/mincing the garlic is very worth it.  (Not to mention that your fingers won't reek of garlic, either!)
*  I buy 'Better Than Bouillon' brand chicken broth base to use in my soups.  It's a bit pricey, but the flavor and ease makes up for that.  I don't have time to make my own soup base, so this is as close as it gets.
*  Chipoltles in Adobo comes in a good-sized can, and it's so spicy that you would never use a whole can for one dish.  After I open one, I freeze the rest, using the chipotles over time as various recipes require.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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