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ShrimpSoup

2 cup finely chopped onion 6 garlic cloves, minced 2 teaspoons chopped canned chipotle chilies* 2 15-ounce cans golden hominy, drained 2 ears of corn tomato puree or paste

2 tablespoons olive oil
3 cup finely chopped carrot
2 cup finely chopped celery
1/2 teaspoon dried oregano
7 cups canned low-salt broth (or shrimp stock)
1 cup canned crushed tomatoes with added purée
1 pound uncooked small shrimp, peeled, deveined
1/2 cup chopped fresh cilantro

Lime wedges

PREPARATION
1. Spread corn tortilla strips in single layer on paper towel.
   * Let tortilla strips stand at room temperature overnight to dry.
2. Heat olive oil in heavy large pot over medium heat.
   * Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano.
   * Sauté until vegetables are crisp-tender, about 10 minutes.
   * Add broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer.
   * Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper.
   * (Soup can be prepared 3 days ahead. Cool slightly.Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
3. Bring soup to simmer over medium heat.
   * Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes.
   * Stir in chopped fresh cilantro. Divide soup among 10