Ingredients

• 2 cups tortilla chips
• 2 tbsp avocado oil
• 1 yellow onion diced
• 1 poblano pepper diced
• ½ jalapeño pepper
• 4 garlic cloves crushed and chopped
• 1 tbsp smoked paprika
• 2 tsps cumin ground
• 1 tsp chili powder
• ¼ tsp cayenne pepper
• 6 cups vegetable stock
• 28 oz can diced tomatoes canned
• 2 bay leaves
• 2 tbsp cilantro
• 2 ½ tsps sea salt
• 1 lb defrosted and drained patted dry, Shrimphish® Crumbles seasoned with chili powder with 3 tbsp oil

Instructions 

Pre-roast Shrimpish Crumbles for 10 mins at 375 degrees

In a large stock pot, heat two tablespoons of oil to medium/low. Add the onion, garlic, poblano pepper and jalapeño pepper and cook for five minutes. After five minutes, add spices and cook for another five.

Add stock, tomatoes, bay leaves, salt, cilantro leaves, and  1/4 of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes then remove bay leaves. Cook to 165F.

Puree the soup with an immersion blender. If you want your soup to be thicker, you can always add more tortilla strips. Add in Shrimpish Crumbles at the end. Serve the soup with lime, corn, cilantro, jalapeño peppers, avocado and the remaining tortilla.