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.
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.
