Shrimp Tortilla Soup

I have not made this dish since last year, so I was so excited to pull it out again!!! Shrimp “anything” will get eaten at my house, so this is a good dish to serve to ensure that we all get our veggies in! 


There is a secret to this dish…really for any seafood soup or stew.  When I first started making this and saw this ingredient, I wasn’t too sure.  But it is amazing, and adds such incredible flavor to the dish.  The ingredient is….Clam Juice!!! It is not terribly appealing, but I promise that it is essential!  It gives the soup that “fresh out of the sea” flavor.  It took me forever to locate it the first time I bought it at the grocery store, but now they keep it on the same aisle as the canned tuna.  It is on the top shelf of our Kroger. 

Ingredients
1 1/2 Tablespoon Olive Oil
1 small onion, chopped
1 cup chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 (14.5 ounce) can diced tomatoes, drained
1 (16-ounce) can low sodium chicken broth
1 (8 ounce) bottle of clam juice
2 cans of corn
1 1/2 pounds of shrimp, peeled and deveined
1/2 cup chopped green onions
1/4 cup fresh cilantro
1/4 cup lime juice
1 avocado, cubed
Tortilla strips, for garnish

Beautiful beginngings!

1. Heat the olive oil in a Dutch oven over medium-high heat.  Saute onion, bell pepper, cumin, oregano, garlic, and jalapeno peppers for five minutes, or until slightly tender.
2. Stir in clam juice, broth and corn.  Bring to a boil.  Reduce heat, and simmer for 15 minutes.  
3. Add shrimp; cook 3 minutes or until shrimp are done. 
4. Remove from heat; stir in onions, cilantro, lime and avocado. 
5. Sprinkle with tortilla strips for garnish.

The shrimp only takes a few minutes to cook.

Yum, yum, yum!