Mexican Tortilla Soup with Shrimp
This dish is hearty, deliciously satisfying, and super easy to make - it's a variation of traditional Mexican tortilla chicken soup. Suprising, even though I lived in Arizona where Mexican food is amazing and bountiful, I didn't make this soup until I got back to Canada.
Servings: 8
INGREDIENTS
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 3 tbsp olive oil
- 6 garlic cloves (minced)
- 2 Liters/quarts water
- 2 organic chicken bouillon cubes
- 1 can whole tomatoes (28 oz can)
- 2 to 4 jalapeno peppers
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground black pepper
- ¼ cup chopped fresh coriander/cilantro
- 36 to 40 medium sized raw shrimp (peeled and deveined)
To serve:
- 6 to 8 corn tortillas (cut into ½” strips)
- 1 avocado
- Sour cream (optional)
- Shredded cheddar cheese (optional)
- Corn tortilla chips (optional)
INSTRUCTIONS
- In a medium pot, bring water to boil and add chicken bouillon cubes to make stock. Set aside.
- In a large stock pot, heat olive oil and add onions, celery and carrots. Cook on medium low heat for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds.
- Add stock, canned tomatoes with juices, jalapenos, cumin, coriander, and ground black pepper. Add half the tortilla strips and stir to combine. Bring to a boil and lower heat to simmer covered for 25 minutes. Stir in chopped cilantro. Taste and add salt if needed.
- Before serving, add the shrimp to the soup. The shrimp will be cooked after two minutes or when shrimp pink. To serve, add cubed avocado and garnish with remaining tortilla strips and fresh coriander sprigs. Add a dollop of sour cream, grated cheddar cheese and broken corn tortilla chips if desired.
Adapted from Ina Garten's Barefoot Contessa at Home