I don’t know why this never occurred to me, but as I was cruising through the internet looking for a soup to make over the weekend, I stumbled across this delicioso soup. A riff off my boring chicken tortilla soup, amped up with shrimp, which I would eat with every meal if possible. J’adore shrimp.
This, is Mexican mire poix: Onion, garlic, green onion, jalapeño. Totally fab.
After the addition of paprika, cayenne, cumin, salt and pepper and the diced potatoes in juice. Next came the shrimp.
After you add the shrimp, don’t over cook it. The shrimp were literally cooked through in 4 minutes. After that, they get tough and rubbery. Not my fave.
This part is the best: All the accoutrement! Fried tortilla strips, cojita cheese, sour cream, sliced jalapeños, lime wedges, and pico de gallo make this light soup a little heartier and allows for soup customization! So fun and yummy.
I unintentionally made this soup 2 days in advance. The flavors definitely mellowed a tad, but still had the spicy kick I crave. I served it alongside corn bread muffins and a lightly dressed salad of mixed greens. How do you say Bon Appetit en Espanol???