Lunch: Tortilla Soup

Shrimp takes a starring role in Paula's spicy tortilla soup.

Ingredients

1 onion, chopped
1 red bell pepper, sliced
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 (32 oz) boxes chicken broth
1 (14.5 oz) can diced tomatoes
2 cups fresh corn
2 cups tortilla chips, crushed
1 lb medium fresh shrimp, peeled and deveined
1 dollop sour cream, for garnish
cilantro, for garnish
pepitas, for garnish
2 tablespoons butter

Instructions

In a Dutch oven, melt butter over medium heat. Add onion and pepper; cook, stirring frequently, for 5 minutes or until tender. Add cumin, coriander, red pepper, chicken broth, diced tomatoes and corn.
Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 30 minutes.
Puree the soup using an immersion blender or hand-held mixer. Add the tortilla chips and shrimp. Place the pan on low heat, cover and simmer the soup about 5 minutes or until the shrimp are just cooked.
Ladle the soup into serving bowls and garnish with pepitas, cilantro and a dollop of sour cream.

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