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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Quick Shrimp & Tortilla Soup Recipe

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This recipe for Quick Shrimp & Tortilla Soup is from Our Favorites for Katherine and Erich, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 corn tortilla, cut into thin strips
2 tsp olive oil
course salt
1/4 sm onion, diced
1 garlic clove, minced
1/2 to 1 tsp chopped chipotle chile in adobo
1 3/4 c low sodium chicken broth
3/4 c corn (fresh or frozen)
4 oz medium shrimp, peeled and cleaned
diced avocado, fresh cilantro, and lime for serving
Directions:
Directions:
Preheat oven to 450º. On a baking sheet toss tortilla with 1 tsp oil, season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 tsp oil over medium heat. Add onion, garlic, and salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook till tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Great one person recipe and easily doubles for more.
Try with cooked chicken too.

 

 

 

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