Shrimp Tortilla Soup

  • Yield: 4 servings


1 to 1 1/2pound shrimp, uncooked
1/4cup onion, minced
1 or 2clove garlic, minced
2tablespoons olive oil
4 to 5cups chicken broth
3 or 4-- dried mild chiles
1/4teaspoon ground cumin
-- Salt and cayenne to taste
2cups corn tortilla strips
1/4 to 1/2cup fresh cilantro, chopped
1/4 to 1/2cup grated Colby Jack cheese


  1. Peel and devein shrimp, retaining tails, if desired. Set aside.
  2. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.
  3. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.
  4. To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas.

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