Cholaca Tortilla Soup with Shrimp
  • 2tbsp butter
  • 1 onionchopped
  • 1 red bell pepperdiced
  • 1 1/2tbsp unsweetened Cholaca
  • 1tsp ground coriander
  • 1/4tsp ground red pepper
  • 232 oz boxes chicken broth
  • 114.5 oz can diced tomatoes
  • 2cups frozen whole-kernel corn
  • 2cups crushed tortilla chips
  • 1lb medium fresh shrimppeeled and deveined
  • sour cream or Mexican cremafor garnish
  1. In a large Dutch oven, melt butter over medium heat. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender. Add Cholaca, cumin, coriander, red pepper, chicken broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 40 minutes.
  2. Puree the soup using an emersion blender or hand-held mixer. Add the tortilla chips and add shrimp. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked.
  3. Ladle the soup into serving bowls and top with a dollop of sour cream.