10-minutová kreveta a tortilla polévka
Zkuste tresku, tilapii nebo drcené kuřecí prsíčko namísto krevety v této rychlé a chutné polévce.
Zdroj: Každodenní výživa, květen 2010
Podávání
Zkuste tresku, tilapii nebo drcené kuřecí prsíčko namísto krevety v této rychlé a chutné polévce.
Zdroj: Každodenní výživa, květen 2010
Podávání
27.04.2023 @ 15:06
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
Try cod, tilapia, or shredded chicken breast instead of shrimp in this quick and tasty soup. Source: Everyday Nutrition, May 2010
Serving
Ingredients
1 corn tortilla, sliced into thin strips
2 teaspoons olive oil
Coarse salt
1/4 small yellow onion, chopped into small pieces
1 clove garlic, minced
1/2 to 1 teaspoon chopped chipotle chile in adobo
1 3/4 cups low-sodium chicken broth
3/4 cup fresh corn (from 4 ears of corn) or frozen corn
4 oz classic shrimp, peeled and drained
Avocado, fresh cilantro, and lime (optional), for serving
Instructions
1. Preheat the oven or toaster oven to 450 degrees. On the edges of a baking sheet, toss the tortilla with 1 teaspoon of oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small pan, heat 1 teaspoon of oil over medium heat. Add the onion and garlic; season with salt. Cook until the onion softens, about 3 minutes. Add the chipotle and cook until fragrant, 30 seconds. Add the broth and bring to a boil. Add the corn and cook until tender, 1 minute. Add the shrimp and cook until opaque, 1 minute. Serve the soup with the tortilla strips and desired toppings.