Reviews (2) Add Rating & Review 40 Ratings 5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3 Martha Stewart Member Rating: 3 stars 09/21/2015 Not our favorite soup as it was not as flavorful as it sounded; certainly edible but not something will make again. Having to heat up an oven only for tortilla strips, peeling and deveining shrimp, just took alot longer than advertised too. Martha Stewart Member Rating: Unrated 07/22/2010 I made this soup for dinner tonight and I absolutely loved it! I especially liked how easy and quick it was to make. I can't wait to try it with chicken breast and maybe adding some black beans to the mix!
Back to 10-Minute Shrimp and Tortilla Soup All Reviews for 10-Minute Shrimp and Tortilla Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 1 med105536_0510_tortilla_soup.jpg
Ingredients Ingredient Checklist 1 corn tortilla, cut into thin strips 2 teaspoons olive oil Coarse salt 1/4 small yellow onion, diced small 1 garlic cloves, minced 1/2 to 1 teaspoon chopped chipotle chile in adobo 1 3/4 cups low-sodium chicken broth 3/4 cup fresh corn (from 4 ears corn) or frozen corn 4 ounces medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 med105536_0510_tortilla_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
med105536_0510_tortilla_soup.jpg
med105536_0510_tortilla_soup.jpg
Ingredients
Ingredients
- 1 corn tortilla, cut into thin strips 2 teaspoons olive oil Coarse salt 1/4 small yellow onion, diced small 1 garlic cloves, minced 1/2 to 1 teaspoon chopped chipotle chile in adobo 1 3/4 cups low-sodium chicken broth 3/4 cup fresh corn (from 4 ears corn) or frozen corn 4 ounces medium shrimp, peeled and deveined Diced avocado, fresh cilantro, and lime (optional), for serving
Directions
Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon 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 until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.
Reviews (2)
Add Rating & Review 40 Ratings 5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: 3 stars 09/21/2015 Not our favorite soup as it was not as flavorful as it sounded; certainly edible but not something will make again. Having to heat up an oven only for tortilla strips, peeling and deveining shrimp, just took alot longer than advertised too. Martha Stewart Member Rating: Unrated 07/22/2010 I made this soup for dinner tonight and I absolutely loved it! I especially liked how easy and quick it was to make. I can't wait to try it with chicken breast and maybe adding some black beans to the mix!
Reviews (2)
Add Rating & Review 40 Ratings 5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3
Add Rating & Review
40 Ratings 5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3
40 Ratings 5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3
40 Ratings 5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3
5 star values: 13 4 star values: 6 3 star values: 12 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: 3 stars 09/21/2015 Not our favorite soup as it was not as flavorful as it sounded; certainly edible but not something will make again. Having to heat up an oven only for tortilla strips, peeling and deveining shrimp, just took alot longer than advertised too. Martha Stewart Member Rating: Unrated 07/22/2010 I made this soup for dinner tonight and I absolutely loved it! I especially liked how easy and quick it was to make. I can't wait to try it with chicken breast and maybe adding some black beans to the mix!Martha Stewart Member
Rating: 3 stars 09/21/2015
Not our favorite soup as it was not as flavorful as it sounded; certainly edible but not something will make again. Having to heat up an oven only for tortilla strips, peeling and deveining shrimp, just took alot longer than advertised too.
Rating: 3 stars
Rating: Unrated 07/22/2010
I made this soup for dinner tonight and I absolutely loved it! I especially liked how easy and quick it was to make. I can’t wait to try it with chicken breast and maybe adding some black beans to the mix!
Rating: Unrated
All Reviews for 10-Minute Shrimp and Tortilla Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for 10-Minute Shrimp and Tortilla Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
