10-Minute Shrimp and Tortilla Soup


  • 1 corn tortilla, cut into thin strips
  • 2 teaspoons olive oil
  • Coarse salt
  • ¼ small yellow onion, diced small
  • 1 garlic clove, minced
  • ½ to 1 teaspoon chopped chipotle chile in adobo
  • 1 ¾ cups low-sodium chicken broth
  • + 3 more ingredients
    • ¾ cup fresh corn (from 1 ear corn) or frozen corn
    • 4 ounces medium shrimp, peeled and deveined
    • Diced avocado, fresh cilantro, and lime (optional), for serving

1. Preheat oven or toaster oven to 450. 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 soft...

View full recipe at SpringPad


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