I love food. I love the combination of earthy, spicy, smooth, bright, crunchy, warm, comforting all in one bowl. So, then and there I decided that I was going on a quest. A quest to explore all the different variations of Tortilla Soup...in all their glory! I know I won't love every one. But I betcha I'll seriously dig the majority. Okay, my quest begins here and now. Well, I guess it really began a few days ago when I first strayed from my "the bomb" recipe. But now is when it becomes official!
I'm starting my quest off with a bang. I cleared my head of all expectations of what Tortilla Soup should be and went for a version much different from my first two.
Unfortunately I didn't realize just how hot I had made it until I accidentally sucked it down my air pipe on the first bite!! Holy coughing fit, Batman! It was like that first pull from a joint or so I've heard that leaves you breathless with tears running down your face. But once you recover and regain composure, there's nothin' but a smile. And sweat...beads of it poppin' up on your forehead and neck. And pulsing lips. Oh man...it was some good sh!t. For those of you who don't dig that feeling - cut down on the chipotle. You've been warned.
Yield: serves 4
10-Minute Shrimp and Tortilla Soup
prep time: 5 MINScook time: 10 MINStotal time: 15 mins
Done in just 10 minutes, this fiery shrimp-laden tortilla soup will clear your head (and knock out that hangover).
INGREDIENTS:
- 8 corn tortillas, cut into thin strips or squares
- vegetable oil, for frying
- 2 tablespoons olive oil
- 1 small yellow onion, cut into small dice
- 4 fat garlic cloves, minced
- 12-16 chipotles en adobo w/ some of the sauce*, minced
- 7 cups chicken stock or low-sodium chicken broth
- 3 cups fresh corn (cut from four ears)
- 1 pound medium shrimp, peeled & deveined
- sea salt, to taste
To serve:
- diced avocado
- fresh cilantro, torn or chopped
- lime wedges
- queso fresco, cubed or crumbled
INSTRUCTIONS:
- Heat vegetable oil in a small pan over high heat until you see ripples on top. Fry tortilla strips in batches until crisp and golden, just a minute or two per batch, transferring to a paper towel as they are finished. Sprinkle with salt.
- Heat olive oil in a small soup pot (4-quart) over medium heat. Add onion, garlic, and a pinch of salt. Cook until the onion softens, about 3 minutes. Add chipotles and cook until fragrant, another 30 seconds.
- Add broth and bring to a boil; add corn and cook until tender, about a 1 minute. Add shrimp and cook until opaque throughout, 1-2 minutes.
- Serve with tortilla strips and desired toppings.
Notes:
- *If you don't want blow-your-top-off heat, substitute some chipotle salsa in place of the chopped chipotles and adobo sauce. Equally delicious, but suitable for even those palates that don't like a lot of heat.
©All Roads Lead to the Kitchen. adapted from everyday FOOD (those mini magazines they used to sell by the cash register).
Created using The Recipes Generator
UPDATE: The quest has ended. Scroll down to find links to each roundup!
Okay, now...I NEED YOUR HELP!!! I know lots of you who already love (or at least tolerate) Tortilla soup and still others who want to try it...NOW is the time! Actually...anytime over the next year, but the sooner the better. I am going to be trying new recipes from all sorts of sources...whatever I can get my Tortilla Soup-lovin' hands on! I want to hear your favorites, as well...I also want to hear about your not-so-favorites.
Here's whatcha do:
My quest is scheduled to last 1 year. ONE WHOLE YEAR! I've left the link-er-thingy open for a year. You can link your recipes (as many as you like, as long as they're Tortilla Soup) any time in the next year, as well. I hope to try at least one new recipe a month. At least. Also, no worries if somebody else has already blogged a certain recipe...we all know how each person has different tastes and different interpretations and different adaptations...I want to know Tortilla Soup inside and out by the time the year is out. I think it'll be fun to see the variations as the seasons change...at peak tomatoes & corn & chiles vs. canned, dried, frozen...ah, the possibilities. I can't wait to see if my original favorite is my favorite after a year on my quest.
