Tuesday, June 1, 2010

shrimp and tortilla soup... 10 minutes



the goods:

2 teaspoons olive oil
1/2 small yellow onion, diced small
2 garlic cloves, minced
1 teaspoon chopped chipotle chile in adobo
3 and 1/2 cups chicken broth
1 bag (10 ounces) frozen corn
8 ounces medium shrimp, peeled and deveined
fresh cilantro and crumbled tortilla chips for serving



In a large saucepan, heat oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil.



Add corn and cook 2 minutes. Add shrimp and cook until opaque throughout, 1 minute. Serve soup topped with cilantro and crumbled tortilla chips.

1 comment:

Chris and Jenni said...

Can I just feed my kids "kid food" for dinner and then come eat an adult meal with you every night? I miss food like that.