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“Adapted from Cooking Club of America.”

Ingredients Nutrition


  1. Cut tortillas into thin strips.
  2. Heat vegetable oil in a shallow medium skillet until temperature reaches 350ºF.(Oil is ready for frying when bubbles form around edges of dry wooden spoon placed in center of hot oil.).
  3. Add tortilla strips in small batches; cook 2-3 min or until golden brown and crisp. Drain on paper towels.
  4. Heat olive oil in a large saucepan over medium high heat until hot.
  5. Add bell peppers and onion; cook 5 min or until wilted and tender, stirring frequently.
  6. Add garlic, cumin and chili powder; cook and stir 1 min, being careful not to burn spices.
  7. Add tomatoes and simmer 5 min to reduce the liquid slightly.
  8. Add broth and all but 3 Tbs. of the cilantro. Bring to a boil.
  9. Reduce heat to medium low and simmer 2-3 minute.
  10. About 5 min before serving, add shrimp to simmering soup. Cook 3 min or until shrimp turn pink, stirring frequently.
  11. Stir in salt and pepper.
  12. Divide tortilla strips into 4 large bowls. Ladle soup into bowls and sprinkle with remaining cilantro.
  13. Serve with lime wedges.

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