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Shrimp Soup with Chili Tortilla Strips
Ingredients:
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
Ingredients:
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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