My current favorite in the weeknight meal rotation is a Latin-inspired soup that I've designated the ultimate essential soup recipe. It's also the ideal fast and easy dinner. This departure from the more conventional chicken tortilla soup is light, low-fat, and gluten-free, yet so imbued with smoky, spicy, bright flavors. Best of all, it comes together in — no joke — 10 minutes! The recipe's designed for one, but can easily be doubled or tripled for a few. Want the technique? Then read on.
1 corn tortilla, cut into thin strips
2 teaspoons olive oil
1/4 small yellow onion, diced small
1 garlic clove, minced
1/2 to 1 teaspoon chipotles in adobo, chopped
1-3/4 cups low-sodium chicken broth
3/4 cup fresh or frozen corn
4 ounces medium shrimp, peeled and deveined
Diced avocado, fresh cilantro, and lime, for serving (optional)
- 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.
- Soups/Stews, Clear