Shrimp And Chicken Tortilla Soup Recipes

Steps:

• Preheat oven to 350°F.
• Mix salt and pepper in a small bowl and set aside.
• Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
• Cut into strips and place on a cooking sheet.
• Bake for 5-8 minutes until crisp.
• Set aside for soup topping.
• In a large sauce pan saute onion and cumin seed until onion is tender.
• Add chicken broth, tomatoes,cilantro and lime juice.
• Bring to a boil and simmer for 8-10 minutes.
• Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
• Stir occasionally while shrimp are cooking.
• Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

Steps:

• Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
• Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
• Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
• Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
• Five minutes before serving, gently stir the tortilla strips into the soup.
• Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.

Steps:

• Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
• Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
• Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

Steps:

• Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
• 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. 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.)
• 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. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets

Steps:

• Adjust oven rack to middle position and heat oven to 425°.
• Spread tortilla strips on rimmed baking sheet and toss with 1 tablespoon oil.
• Bake until strips are deep golden brown and crisp, 12-14 minutes, tossing strips halfway through baking.
• Season with salt to taste and transfer to paper towel-lined plate.
• Meanwhile, heat remaining 1 tablespoon oil in Dutch oven over med-high heat until shimmering.
• Add onion and cook until soft, about 4 minutes.
• Add garlic and chipotle and cook until fragrant, about 30 seconds.
• Add broth, hominy, and tomatoes and bring to simmer.
• Decrease heat to low, cover, and simmer until flavors meld, about 15 minutes.
• Working in batches, process soup in blender until smooth, 1-2 minutes.
• Transfer pureed soup to clean pot and bring to simmer.
• Add shrimp and cook, stirring occasionally, until opaque in center, about 3 minutes.
• Stir in cilantro and lime juice and season with salt and pepper to taste.
• Ladle soup into individual bowls and top with tortilla strips.
• Serve, passing lime wedges separately.

Steps:

• Combine broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
• Meanwhile, toss chicken with cornstarch until it is completely coated.
• Add the chicken, Shrimp and shiitakes to the broth and simmer for 15 minutes.
• Remove pan from heat and stir in snap peas, red pepper, bean sprouts, lime zest and cilantro.
• Let soup stand 5 minutes before serving.

Steps:

• 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.

Steps:

• Preheat oven to 425 degrees.
• Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
• To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
• Add the cumin, corriander, and cilantro and saute about one minute.
• Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
• Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
• Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
• Add in the hot sauce, salt, and pepper.
• Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
• Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
• When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
• Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
• When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
• Add in almost all of the tortilla strips to the soup and stir.
• Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
• Enjoy!

Steps:

• In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.