Warm up this fall with this Spicy Shrimp Tortilla Soup, made with Tostitos salsa and Tostitos Strips.
Recipe provided by Frito Lay
Featured in the Hello Fall Event 2021
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse all fresh produce under cold water and pat dry prior to prepping.
3: In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 4 minutes or until shrimp turn opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to cutting board; let stand 5 minutes. Cut into 1/2-inch pieces.
4: In same saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add seasoning, poblano, celery and onion; cook 5 minutes or until tender-crisp, stirring frequently. Stir in salsa verde, scraping up browned bits from bottom of saucepot with wooden spoon; stir in stock and heat to a boil. Reduce heat to medium; cook 15 minutes. Stir in 1 cup tortilla strips; cook 3 minutes or until strips are very tender. Remove from heat; add cilantro and lime juice. With blender or stick blender, purée soup until almost smooth; stir in shrimp. Makes about 7 1/2 cups.
5: Serve soup topped with remaining 2 cups tortilla strips, and avocado and/or sour cream, if desired.
Nutrition FactsNutrition Information Per Serving
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 198 mg
Sodium: 1231 mg
Carbohydrates: 20 g
Fiber: 4 g
Protein: 31 g