This soup is incredibly good! Plus, it’s fast to make. Perfect for a weeknight dinner. If you are in a rush, you can just skip baking the tortilla strips and just crumble some purchased tortilla chips over the top.
Tortilla Soup with Shrimp and Avocado
corn tortillas, about 12
1 tablespoon canola oil
1 onion, chipped
4 cloves garlic, minced
2 jalapenos, seeded and minced
1/2 teaspoon ground cumin
1 14.5 ounce can petite diced tomatoes (with juices)
8 cups vegetable or chicken broth
1/4 teaspoon ground cayenne
1/4 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound shrimp, peeled and deveined
fresh cilantro, chopped
lime, cut into wedges
Preheat oven to 400° F. Stack the fresh corn tortillas and cut in half. Re-stack and then cut into then strips. Arrange the corn tortilla strips on a baking sheet, spray with cooking spray, and sprinkle with a little salt. Bake in the oven until golden (about 8 – 10 minutes), stirring occasionally to ensure even browning. Remove from oven and let cool.
In a soup pot, heat the canola oil over medium-high heat. Add the chopped onion and cook until softened and starting to brown. Add the garlic and jalapeno and continue to cook for another minute or two. Stir in the ground cumin. Next, add the petite diced tomatoes and juices, broth, cayenne, Mexican oregano, and tomato paste. Stir well and bring to a boil. Once the soup has come to a boil, add the peeled and deveined shrimp and cook until the shrimp is done, about 5 minutes.
Ladle the soup into a bowl. Top with diced avocado, fresh cilantro, and a handful of the baked tortilla strips. Serve with a wedge of lime to squeeze over the soup before eating.