4 5-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
7 cups canned low-salt broth (or shrimp stock)
2 15-ounce cans golden hominy, drained
1/3 cup canned crushed tomatoes with added purée
2 teaspoons chopped canned chipotle chilies*
1 pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
1. Spread corn tortilla strips in single layer on paper towel.
2. Heat olive oil in heavy large pot over medium heat.
3. Bring soup to simmer over medium heat.