Tortilla Soup with Chipotle and Lime Shrimp Recipe (with Video)

Making the soup
1. Simmer the dried chilies in chicken stock and a can of crushed tomatoes and lime juice for 45 minutes. Pour into a blender and blend on high until smooth.
2. Sautee, onion, garlic, and serranos in ghee for 2-3 minutes then add in corn cobs, the tomato chili sauce we just made, chicken stock, the juice and zest of a lime, cumin, and chili powder. Season to taste with salt Simmer for 1 hour.
3. Add in the corn, black beans, and cilantro, and let simmer uncovered for another 30 minutes. Then cover and leave on low while we finish up
Making the Tortilla Strips
1. Slice up the corn tortillas into then strips about 1/2 inch thick and 3 inches long.
2. Add do room temperature oil and bring the heat up to 330 degrees and fry until golden brown and let drain on paper towels.
Preparing the Shrimp
1. Marinate the peeled shrimp in chipotle hot sauce and lime juice/zest about 30 minutes prior to cooking them
2. Sautee until cooked through
Building your Bowl
1. Mix your diced, onion, poblano, tomato, and serrano along with salt to taste, lime juice, and 3 tsp of vegetable oil for the pico de gallo
2. Start with a generous layer of tortilla strips on the bottom. Ladle in as much soup as you want the top with and pile of pico in the center, sour cream, chipotle hot sauce, cilantro, and more tortilla strips. Arrange your shrimp in a fashionable way to make it look fancy and enjoy!