Shrimp and Tortilla Soup

By á-34480

Ingredients

• 4 corn tortilla, cut into thin strips
• 1 tablespoon olive oil
• Coarse salt
• 1 small yellow onion, diced small
• 2 garlic cloves, minced
• 1 tablespoon chopped chipotle chile in adobo (seeds removed)
• 7 cups low-sodium chicken broth
• 3 cups fresh corn (from 4 ears corn) or frozen corn
• 1 pound medium shrimp, peeled and deveined
• Diced avocado, fresh cilantro, and lime (optional), for serving

Preparation

Step 1

Preheat oven or toaster oven to 450. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with 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 until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.