Shrimp Tortilla Soup

Number of Servings: 
6
Ingredients: 
1 to 1 1/2 lbs. Shrimp, uncooked
1/4 cup Onion, minced
1 or 2 Garlic cloves, minced
2 Tbsp Olive oil
4 to 5 cups Chicken broth
3 or 4 Dried mild chilies
1/4 tsp Cumin, ground
Salt & cayenne to taste
Garnish
2 cups Corn tortilla strips
1/4 to 1/2 cup Cilantro, fresh, chopped
1/4 to 1/2 cup Grated Colby Jack cheese
Instructions: 

Peel and devein shrimp, retaining tails, if desired. Set aside.

In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.

Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.

To serve, crumble a few tortilla strips into soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few tortilla strips, cheese and cilantro. Serve with warm corn tortillas.
Source: Ocean Garden

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