4 5-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion [ I doubled this ]
1 cup finely chopped carrot [ I doubled this ]
1/2 cup finely chopped celery [ I doubled this ]
6 garlic cloves, minced
1/2 teaspoon dried oregano [ I doubled this ]
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
[ I added corn shaved off two ears of roasted corn ]
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.
NOTE: I doubled the onion, carrots, and celery in the recipe above.
Also I added corn shaved off two ears of roasted corn