This is like a taco in soup form. It is not a traditional tortilla soup, but a black bean backdrop for a double or triple hit of corn (stock, tortillas, and fresh kernels), plus just-cooked shrimp. Like a taco, it’s hearty and satisfying without being fussy, and once you have the black bean soup base (page 52) ready and waiting, it’s a snap to put together.
Ingredients
Preparation
Step 1
In a small saucepan over medium heat, warm the soup base. Whisk in enough corn broth to reach your desired consistency. Cook for a few minutes to heat the soup through. Taste and add more salt if desired. Decrease the heat to low, cover, and keep it hot while you make the topping.
Step 2
Pour the oil into a medium skillet over medium heat. Remove the stem from the jalapeño and scrape out the ribs and seeds, reserving the seeds. Finely chop the chile and add it to the skillet. Roll the tortillas, thinly slice them, and cut the slivers in half. Add to the skillet and sauté until the tortillas are crisp, 3 to 4 minutes. Use a slotted spoon to transfer the tortillas and chile to a serving bowl.
Step 3
Add the corn, shrimp, and tomatoes to the skillet. Season with salt and sauté just until the shrimp turn opaque and the corn turns bright yellow, 1 to 2 minutes.
Step 4
Transfer the corn mixture to the serving bowl and pour in the black bean soup base. Squeeze the lime half onto the soup, spoon the sour cream on top, sprinkle with the cilantro, and eat.
