Shrimp and Sausage Soup

Shrimp and Sausage Soup

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by Charlotte Today

WCNC.com

Posted on February 18, 2013 at 12:41 PM

Updated Monday, Feb 18 at 1:11 PM

www.foodlion.com

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Shrimp and Sausage Soup with Chili Tortilla Strips
1 can, diced green chili’s (Food Lion brand)
1 medium onion, chopped (1/2 cup)
2 cloves of garlic, minced
1-2 Tbsp. vegetable oil
1 qt. chicken broth
¼ tsp. salt
¼  tsp. crushed red pepper
1 12 oz. package frozen shrimp, peeled and deveined (Food Lion brand)
½ package polish sausage, sliced (Food Lion brand)
1 cup frozen corn
1 15-oz can cannellini beans, rinsed and drained (
¼ cup snipped fresh cilantro
2 Tbsp. lime juice
1 small avocado, halved, seeded, and thinly sliced or chopped
Flour tortillas (

Directions:
In a 4 to 5 quart Dutch oven cook green chili’s, onion, garlic, and sausage in hot oil till just tender. Add broth, salt, and crushed red pepper. Bring to boiling.  Add frozen shrimp, corn, and drained beans. Simmer uncovered, about 2 minutes or until shrimp are opaque.  Stir in cilantro and lime juice.  Serve in shallow bowls topped with avocado and Chili Tortilla Strips. Makes 6 servings

Chili Tortilla Strips:
Preheat oven to 350 degrees.  Brush one side of two to three flour tortillas (8 to 9 inch tortillas) with 1 Tbsp. vegetable oil; sprinkle with ½ tsp. chili powder.  Using a pizza wheel, cut into strips or wedges.  Place in a single layer on a very large baking sheet. Bake 12-15 minutes or until crisp.

 

 

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