Rating: 3.5 stars
40 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3

Try cod, tilapia, or shredded chicken breast instead of the shrimp in this quick and delicious soup.

Everyday Food, May 2010

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Read the full recipe after the video.

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Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (2)

40 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 3
Rating: 3 stars
09/21/2015
Not our favorite soup as it was not as flavorful as it sounded; certainly edible but not something will make again. Having to heat up an oven only for tortilla strips, peeling and deveining shrimp, just took alot longer than advertised too.
Rating: Unrated
07/22/2010
I made this soup for dinner tonight and I absolutely loved it! I especially liked how easy and quick it was to make. I can't wait to try it with chicken breast and maybe adding some black beans to the mix!