Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes 10-Minute Shrimp and Tortilla Soup 3.5 (40) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2023 Print Rate It Share Share Tweet Pin Email Servings: 1 Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup. Ingredients 1 corn tortilla, cut into thin strips 2 teaspoons olive oil Coarse salt ¼ small yellow onion, diced small 1 garlic cloves, minced 1/2 to 1 teaspoon chopped chipotle chile in adobo 1 ¾ cups low-sodium chicken broth ¾ cup fresh corn (from 4 ears corn) or frozen corn 4 ounces medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving Directions Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings. Rate it Print