Thursday, May 8, 2014

Shrimp Soup with Chili Tortilla Strips

 I LOVED this soup!!  It is so yummy and a nice light soup for spring and summer.  I found it in my Better Homes and Gardens can also find it on their  Look how pretty their picture below looks :)  My picture below that does not do this soup justice...haha..I am terrible at photographing anyway, especially when it comes to soup.

My picture :)  Not as pretty, but still delicious!!
Shrimp Soup with Chili Tortilla Strips
1 large poblano pepper, seeded and chopped (about 1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 tablespoon vegetable or olive oil
1 quart reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 12 ounce package frozen shrimp, peeled and deveined
1 cup frozen corn
1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
1/4 cup snipped fresh cilantro
2 tablespoons lime juice
1 small avocado, halved, seeded, peeled, and thinly sliced or chopped
1 Recipe Chili Tortilla Strips
Directions:  In a 4- to 5- quart Dutch oven cook poblano pepper, onion, and garlic in hot oil until just tender. Add broth, salt and crushed red pepper. Bring to boiling. Add frozen shrimp, corn and drained beans; return to boil.  Simmer, uncovered, about 2 minutes or until shrimp are opaque. Stir in cilantro and lime juice. Serve in shallow bowls topped with avocado and Chili Tortilla Strips.
Chili Tortilla Strips
8 to 9 inch flour tortillas
vegetable oil - I use canola oil
chili powder
Directions:  Preheat oven to 350 degrees F. Brush one side of two 8- to 9-inch flour tortillas with vegetable oil; sprinkle with chili powder. With a pizza wheel, cut into strips and wedges. Place in a single layer on a very large baking sheet. Bake 12 to 15 minutes or until crisp.
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