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Old 11-13-2010, 10:02 PM   #1
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Smoky Shrimp & Tortilla Soup

Smoky Shrimp & Tortilla Soup

10 servings or 6 entree soups

4-5 inch corn tortillas, halved and cut into thin strips, dry overnight
1 cup onion, thin slice
2 Tbs minced garlic
1/2 c leeks, minced
1 c potatoes, diced
1 cup carrots, diced
1/2 cup celery, minced
1 cup green beans, 1/2" pieces
1 cup zucchini, chopped
1/4 cup EVOO
1-1/2 tsp sea salt
1-1/2 tsp black pepper
1 cup fire roasted tomatoes, diced (use canned!)
2 quarts chicken stock
2-15 oz cans of golden hominy, drained
2 tsp chipotle in adobo, mashed - this gives a tiny bit of fire, use more if you like!
1 lb small uncooked shrimp, peeled and deveined
1/2 cup chopped Cilantro
Lime Wedges

Mix all veggies, onion-zucchini, in a large bowl, toss with EVOO, S&P. Pour into cover roaster and roast about 1 hour.

After roasting put veggies in a stock pot, add tomatoes, stock, hominy and chilies. Cover and simmer 30 minutes.

Season to taste with S&P.

At this point you can refrigerate for up to three days. When ready to serve:

Bring to a simmer over med heat, add shrimp and cook about 3 minutes, stir in cilantro.

Serve and top with tortilla strips and lime wedges on the side.
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Old 11-14-2010, 07:09 AM   #2
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That sounds great!!
I am always on the lookout for a new soup recipe (Especially with winter coming on).
Thanks!!!
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Old 11-14-2010, 09:16 AM   #3
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Quote:
Originally Posted by Hoot View Post
That sounds great!!
I am always on the lookout for a new soup recipe (Especially with winter coming on).
Thanks!!!
It was fantastic!
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Old 11-14-2010, 10:59 AM   #4
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This sounds incredible. I have filed it away for my next soup day.
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Old 11-14-2010, 11:00 AM   #5
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Quote:
Originally Posted by Alix View Post
This sounds incredible. I have filed it away for my next soup day.
The first bite about stopped my heart...it was soooo good!
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chipotle, recipe, shrimp, tortillas, veggies

Smoky Shrimp & Tortilla Soup Smoky Shrimp & Tortilla Soup 10 servings or 6 entree soups 4-5 inch corn tortillas, halved and cut into thin strips, dry overnight 1 cup onion, thin slice 2 Tbs minced garlic 1/2 c leeks, minced 1 c potatoes, diced 1 cup carrots, diced 1/2 cup celery, minced 1 cup green beans, 1/2" pieces 1 cup zucchini, chopped 1/4 cup EVOO 1-1/2 tsp sea salt 1-1/2 tsp black pepper 1 cup fire roasted tomatoes, diced (use canned!) 2 quarts chicken stock 2-15 oz cans of golden hominy, drained 2 tsp chipotle in adobo, mashed - this gives a tiny bit of fire, use more if you like! 1 lb small uncooked shrimp, peeled and deveined 1/2 cup chopped Cilantro Lime Wedges Mix all veggies, onion-zucchini, in a large bowl, toss with EVOO, S&P. Pour into cover roaster and roast about 1 hour. After roasting put veggies in a stock pot, add tomatoes, stock, hominy and chilies. Cover and simmer 30 minutes. Season to taste with S&P. At this point you can refrigerate for up to three days. When ready to serve: Bring to a simmer over med heat, add shrimp and cook about 3 minutes, stir in cilantro. Serve and top with tortilla strips and lime wedges on the side. 3 stars 1 reviews
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