Corn-And-Shrimp Tortilla Soup

This vibrant Corn-And-Shrimp Tortilla Soup is a comforting yet light dish that balances savory depth with fresh brightness. The broth is built with chicken stock and clam juice, infused with warming cumin, oregano, and spicy jalapeos. Sweet corn kernels add pops of sweetness, while plump shrimp cook quickly to remain tender. The standout feature is the crispy fried tortilla strips, which provide a satisfying textural contrast to the smooth soup. Garnished with fresh cilantro, green onions, and a squeeze of lime, its an ideal weeknight dinner or a lively starter for a Mexican feast. Its hearty enough to satisfy but light enough to feel fresh.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1026.8

Description

This vibrant Corn-And-Shrimp Tortilla Soup is a comforting yet light dish that balances savory depth with fresh brightness. The broth is built with chicken stock and clam juice, infused with warming cumin, oregano, and spicy jalapeos. Sweet corn kernels add pops of sweetness, while plump shrimp cook quickly to remain tender. The standout feature is the crispy fried tortilla strips, which provide a satisfying textural contrast to the smooth soup. Garnished with fresh cilantro, green onions, and a squeeze of lime, its an ideal weeknight dinner or a lively starter for a Mexican feast. Its hearty enough to satisfy but light enough to feel fresh.

Ingredients

1 1/2 tablespoons Vegetable oil -- divided
(6 inch) corn tortillas -- cut in 1/4" strips
1 teaspoons Ground cumin
1 teaspoons Dried oregano
2 garlic Cloves -- minced
2 jalapeno Peppers -- seeded and minced
oz can diced tomatoes -- drained
oz can fat-free, less-sodium chicken broth
oz bottle clam juice
2 cups Fresh corn kernels (about 4 ears)
1 1/2 lbs Medium shrimp -- peeled and deveined
1/4 cups Lime juice
1/4 teaspoons Black pepper

Directions

1
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2
Add the cut corn tortilla strips to the hot oil and fry for about 4 minutes, stirring occasionally, until they are golden and crisp.
3
Remove the tortilla strips with a slotted spoon and drain them on paper towels. Set aside for garnish.
4
Add the remaining 1/2 tablespoon of oil to the same pot. Add the chopped red bell pepper, minced garlic, minced jalapeos, cumin, oregano, and diced tomatoes.
5
Saut the vegetable and spice mixture for about 4 minutes, stirring frequently, until the vegetables begin to soften and the aromas are released.
6
Pour in the chicken broth and clam juice, scraping any browned bits from the bottom of the pot.
7
Bring the broth to a boil, then reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.
8
Stir in the fresh corn kernels and the peeled shrimp.
9
Cook for about 3 minutes, or until the shrimp turn pink and opaque and are cooked through.
10
Remove the pot from the heat. Stir in the chopped green onions, fresh cilantro, lime juice, and black pepper.
11
Ladle the hot soup into bowls and top each serving with the reserved crispy tortilla strips. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1026.8kcal

% Daily Value *
Total Fat 67.8g105%
Saturated Fat 6.7g34%
Cholesterol 258.8mg87%
Sodium 889.9mg38%
Total Carbohydrate 67.2g23%
Dietary Fiber 8.8g36%
Sugars 14.5g
Protein 45.2g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn, shrimp, tortilla, soup, mexican, spicy, seafood, broth, jalapeno, cilantro, lime, crispy, weeknight, dinner, comfort, healthy, protein, vegetables, easy, simmered

Read it online: https://www.chefs-mate.com/recipe/corn-and-shrimp-tortilla-soup-7-pts/