Shrimp Tortilla Soup

1/13/2014

We've certainly been around our fair share of cold and virus germs this season. As a matter of fact, Courtney came down with a cold last weekend.

It's my job to take care of everyone when they're feeling under the weather so when my family gets sick - I make homemade chicken soup. I'm sure there have been lots of studies done on whether or not homemade chicken soup has potential healing powers over germs and virus but to be perfectly honest, I'm not interested in the research. I don't know whether it's truly something in the soup or just the fact that it's made with love, but I do know that it makes a sick patient feel better. A warm bowl of homemade soup served on a tray with crackers and a 7up is guaranteed to make anyone feel better.

The last time that Courtney was sick, I decided to stray from traditional chicken noodle soup and go with something a little less conventional - shrimp tortilla soup. I found this recipe on www.cookingplanit.com. It's creamy and hearty and delicious.

Shrimp Tortilla Soup
2/3 cup carrot, sliced
2/3 cup onion, chopped
2 garlic cloves
2/3 cup celery
1 cup fresh cilantro, chopped
3 Tablespoons fresh lime juice
1 jalapeno
1 1/4 pounds shrimp, peeled and deveined
4 corn tortillas
14 ounce can petite diced tomatoes
3 cups seafood stock
1 1/2 teaspoons chili powder
1 teaspoon cumin
2 oregano
1 cup water

Chop onion, garlic, carrots, celery and jalapeno.

Dry shrimp, remove tails if applicable, then cut into a small dice.

Heat a large pot over medium heat. Add olive oil and warm. Once oil is warm, add the shrimp. Season with salt and pepper, then cook until shrimp are bright pink. Stir often. Use a slotted spoon to transfer to a clean bowl or plate, leaving any oil or liquid in the pot.

Place the shrimp pot back over medium heat. Add olive oil and warm. Add onion mixture along with chili powder, cumin and dried oregano. Crush oregano between your fingertips as you add it to the pot. Season mixture with salt and pepper. Cook until onions and celery look translucent and tender, about 2-4 minutes, stirring often.

Once vegetables are tender, pour in seafood stock and use a spoon to scrape up any browned bits from the bottom of the pot. Then stir in water and canned tomatoes with juice from the can. Increase heat to medium high and bring to a boil. Once liquid is boiling, lower heat and simmer for 15 minutes to develop the flavors.

Add corn tortillas to soup. Cook until very tender, nearly falling apart, about 3-5 minutes. Once corn tortillas are tender, stir in cilantro, then use an immersion blender to puree the soup in the pot until smooth. Use caution when blending hot liquids. Once smooth, add the shrimp and lime juice. Check final seasoning, and add salt and pepper if necessary.