Shrimp Tortilla Soup
Need a gluten free and dairy free main course? Shrimp Tortilla Soup could be a super recipe to try. One portion of this dish contains approximately 40g of protein, 8g of fat, and a total of 521 calories. For $5.59 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Dinner Mom has 78 fans. Autumn will be even more special with this recipe. A mixture of fresh corn, chili peppers, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 97%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Corn-and-Shrimp Tortilla Soup, Fire Roasted Tortilla Soup with Ancho Tortilla Strips, and Grilled Shrimp Tortilla Sandwiches.
Servings: 4
Ingredients:
15 ounce can black beans, rinsed and drained
28 ounce can crushed tomatoes
2 cups chicken broth
4 ounce can of mild green chili peppers, diced
1 teaspoon chilli powder
1/4 cup fresh cilantro, chopped
1 cup corn (frozen or fresh)
2 garlic cloves, minced.
15 ounce can hominy, rinsed and drained
2 teaspoons olive oil
1 small onion chopped (about 1 cup)
1 Tablespoon fresh oregano (or 1 teaspoon dried)
1 pound shrimp, peedled and deveined
Handful crushed tortilla chips
Equipment:
pot
bowl
ladle
Cooking instruction summary:
Heat olive oil in large pot over medium heat.Add onions and garlic and sautee until soft, about 5 minutes.Add crushed tomatoes, chicken broth, black beans, hominy, corn, mild green chili peppers, oregano and chili powder to pot and stir to combine.Bring soup to a slow boil and add shrimp.Reduce heat and simmer for about 10 minutes or until the shrimp are pink.Ladle soup into bowls and top with a handful of crushed tortilla chips and other toppings of choice.
Step by step:
1. Heat olive oil in large pot over medium heat.
2. Add onions and garlic and sautee until soft, about 5 minutes.
3. Add crushed tomatoes, chicken broth, black beans, hominy, corn, mild green chili peppers, oregano and chili powder to pot and stir to combine.Bring soup to a slow boil and add shrimp.Reduce heat and simmer for about 10 minutes or until the shrimp are pink.Ladle soup into bowls and top with a handful of crushed tortilla chips and other toppings of choice.
Nutrition Information:
covered percent of daily need
