Shrimp Tortilla Soup

Ingredients

• 4 corn tortillas
• 1/2 cup vegetable oil
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 tablespoon chili powder

• 1 (28 ounce) can diced tomatoes, undrained
• 3 cups chicken broth
• 1/4 cup fresh cilantro, chopped and divided
• 1 lb uncooked medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 limes, cut into wedges

Directions

1. 1

   Cut tortillas into thin strips.

2. 2

   Heat vegetable oil in a shallow medium skillet until temperature reaches 350ºF.(Oil is ready for frying when bubbles form around edges of dry wooden spoon placed in center of hot oil.).

3. 3

   Add tortilla strips in small batches; cook 2-3 min or until golden brown and crisp. Drain on paper towels.

4. 4

   Heat olive oil in a large saucepan over medium high heat until hot.

5. 5

   Add bell peppers and onion; cook 5 min or until wilted and tender, stirring frequently.

6. 6

   Add garlic, cumin and chili powder; cook and stir 1 min, being careful not to burn spices.

7. 7

   Add tomatoes and simmer 5 min to reduce the liquid slightly.

8. 8

   Add broth and all but 3 Tbs. of the cilantro. Bring to a boil.

9. 9

   Reduce heat to medium low and simmer 2-3 minute.

10. 10

    About 5 min before serving, add shrimp to simmering soup. Cook 3 min or until shrimp turn pink, stirring frequently.

11. 11

    Stir in salt and pepper.

12. 12

    Divide tortilla strips into 4 large bowls. Ladle soup into bowls and sprinkle with remaining cilantro.

13. 13

    Serve with lime wedges.