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