Love Life, Hate Kittens

[my shrimp tortilla soup!]

Fitness Challenge as inspired by Risa Y. Risa went vegan for two weeks and posted pics on facebook of her daily meals. So inspiring.

I got a new recipe book this weekend and as much as I hate Rachel Ray, her book was really neatly organized with simple receipes. I planned out my meals for the whole week according to the book and here is my first recipe.

Shrimp Tortilla Soup

Ingredients

• Vegetable or corn oil, for drizzling, plus 2 tablespoons — 2 turns of the pot in a slow stream
• 1 red bell pepper, split and seeded
• 1 pound shrimp
• 2 tbs of thyme
• 1 teaspoon ground coriander
• Salt and pepper
• 1 medium yellow skinned onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno
• 1 (28-ounce) can stewed tomatoes
• 3 cups chicken stock, available in re-sealable paper containers on soup aisle
• 4 cups white corn tortilla chips broken up into large pieces
• 1 cup shredded pepper jack

Directions

Heat a grill pan to high and a soup pot to medium-high. Cook shrimp with thyme, coriander, and salt and pepper. Remove from heat (don’t want to overcook!). Add onions and jalapeno. Char vegetables 7 minutes, total, turning occasionally.

While vegetables are cooking. Heat chicken stock. Bring soup to a bubble, reduce heat to medium low.

Add tomatos to vegetable mixture along with the shrimp. Saute on high for 4 minutes until slightly charred. Add mixture to chicken broth and let simmer for 15 minutes. While soup is simmering, add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.

Verdict

Too brothy! Not creamy like chicken tortilla soup should be. I blame this on Rachel Ray. During this process. Something should have went through the blender or had some thickner to add consistency. Boo :-/