Shrimp and Chocolate Tortilla Soup

This is a delicious soup! The cocoa and cumin makes the broth similar to a mole sauce, dark and rich. I really liked the sweetness of the corn too. It is not sweet like a chocolate dessert. It is rich like chili and sweet like the best of the seasons corn. I made it a little healthier by using olive oil instead of butter. I also substituted homemade baked corn chips. The original recipe purees all the veggies into the broth. I reserved some of the veggies to add back in at the end. I like veggies. I think next time I make it I will double the veggies, puree half and add the other half back in with the shrimp and tortillas. I hope you enjoy it! 

Shrimp and Chocolate Tortilla Soup

Adaptation of a Paula Deen recipe

Serves: 8 to 10 servings

Ingredients

1 tablespoon olive oil 

1 onion, chopped

1 red bell pepper, diced

1 1/2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon ground red pepper

1 (32-ounce) box chicken broth
1 (32-ounce) box vegetable broth
1 (14.5-ounce) can diced tomatoes
2 cups frozen whole-kernel corn
2 cups baked tortilla chips
1 pound medium fresh shrimp, peeled and deveined

Directions

In a large Dutch oven, melt butter over medium heat. Add onion, and pepper; cook for 5 minutes, stirring frequently, or until tender. Add cocoa, cumin, coriander, red pepper, chicken broth, diced tomatoes, and corn. Bring to a boil over medium-high heat; cover, reduce heat and simmer for 30 minutes.

Remove 3/4 cup of vegetables and set aside. Puree the soup using an emersion blender. Add the reserved vegetables, tortilla chips and shrimp. Place the pan on low heat, cover, and simmer the soup about 5 to 10 minutes or until the shrimp are just cooked.

Ladle the soup into serving bowls.