Mexican Shrimp Tortilla SoupMonday, April 15, 2013
What's a girl to do when she's got all the ingredients for tacos in hand but craving something a little different? Tortilla soup, of course. But there's no need to stick to traditional chicken tortilla soup when you can make this delicious version so much faster that's bursting with the flavors of wild caught shrimp. It's also a much cleaner version, using baked tortilla strips and low-fat garnishes. Y'all know that I love my seafood and I've been on this Mexican kick lately, so merging the two was a match made in heaven. I also figured out another way to make use of those dried Guajillo chilies I bought for my last recipe. Don't skimp on the shrimp - while there are some Kitchenista approved shortcuts you can take when it comes to stock (I'll get into that below), you really want to buy the best quality fresh shrimp you can get. There are so many variations you can play around with when it comes to adding veggies and garnishes, so pile them on and have as much fun with soup as you would with tacos!
Don't be intimidated by the long list of ingredients. The process moves along quite easily with most of it being thrown into one pot. I started with some notes jotted down to walk through the process as I cooked it...ended up making a few tweaks here and there (forgot to include the garlic in my list, um hello!) but for the most part my plan worked and an hour later I enjoyed a flavorful bowl of soup for dinner. Think through your meals, take your time, and by all means have a beer or two while you cook. You'll find cooking to be a much more enjoyable process when you can relax and find your own natural rhythm in the kitchen!
P.S. It's an indisputable fact that a little Merengue in the background will make any Mexican dish taste better...take my word for this.