OAXACA SHRIMP AND TORTILLA SOUP

Ingredients Weight Measure
Shrimp, 16-20, peeled & deveined, tail off 18 oz. 36 ea.
Prepared tomato soup 46 oz. 5-3/4 cups
White beans, cooked 32 oz. 8 cups
TABASCO® brand Original Red Sauce 4 oz. 1/2 cup
Cilantro, chopped, divided 9 Tbsp.
Cheddar cheese, shredded 3 oz. 3/4 cup
Corn tortillas, cut into strips, deep-fried 6 oz.

Method

  1. To prepare the shrimp for the soup, grill, cool and dice into large pieces. Refrigerate until needed.
  2. To finish the soup, heat the prepared tomato soup, add beans, TABASCO® Sauce, and 5 Tbsp. cilantro, and simmer for 15 minutes. Add shrimp to the soup; heat for 5 minutes. For each serving ladle 8 oz. soup into a serving bowl, sprinkle 1 Tbsp. cheddar cheese over soup, top with 1/2 oz. tortilla strips and 1 tsp. cilantro.

Yield: 12 8-oz. servings