Here's how you do it:
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Shrimp and Avocado Tortilla Soup
6 servings
3 Tablespoons vegetable oil, divided
6 (6 inch) corn tortillas cut into half and into strips
1 medium onion, chopped
2 tsp. minced garlic
2 Anaheim chilies, seeded and chopped
1 (16 oz.) can chopped tomatoes
1 tsp. cumin
1/8 tsp. cayenne pepper
1 quart chicken stock
1 Tablespoon lime juice
Salt and pepper to taste
1 ripe avocado, diced
1 lb. cooked small shrimp
In a medium skillet, heat 2 Tablespoons of the oil over medium heat; when hot- add the tortilla strips and cook in batches, until they are crisp and golden, about 5 minutes. Remove from pan and drain on paper towels; set aside.
In a large saucepan, heat the remaining 1 Tablespoon of oil; add the onion and chilies, cook until softened, about 5 minutes. Add the garlic and cook another 1-2 minutes. Add tomatoes, cumin and cayenne and cook until flavors are well blended, about 15 minutes. Stir in the stock, lower the heat and simmer until slightly reduced, about 20 minutes. Add the lime juice and add salt and pepper.
Divide tortilla strips, avocado and shrimp into bowls. Ladle hot soup into bowl and serve immediately.
