• A4d1ea8630a1146aeb5dd09044160b45

Smoky Tortilla Soup

A family staple that is easy to make and often times you have the ingredients on hand. I like to make enough for left overs since this soup gets better the next day.

Prep
Cook
Serves 6people
Ingredients
1
cup finely chopped onion
1
cup finely chopped carrot
1/2
cup finely chopped celery
6
garlic cloves, minced
1/2
tsp dried oregano
7
cups canned low-salt chicken broth
2
cans (15 oz) golden hominy, drained
1/3
cup canned crushed tomatoes with added purée
2
tsp chopped canned chipotle chilies*
1/2
chicken shredded
1/2
cup chopped fresh cilantro
Lime wedges, tortilla chips, avocado, cheese to serve
Directions
1.
Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes.
2.
Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
3.
Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Top soup with dried tortilla strips and avocado. Serve soup, passing lime wedges separately and cheese if desired.

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