Black Bean Tortilla Soup with Shrimp and Corn

• 1 to 1 1/2 cups Spicy Black Bean Soup Base (page 52), defrosted if frozen
• Up to 1/2 cup Corn Broth (page 3), water, or chicken or vegetable stock (optional)
• Kosher or sea salt
• 2 tablespoons extra-virgin olive oil
• 1 jalapeno chile
• 2 corn tortillas, preferably homemade (page 84)
• Kernels from 1 ear fresh corn (about 3/4 cup)
• 3 ounces very small shrimp, peeled, deveined, and cut in half lengthwise
• 8 small cherry tomatoes, quartered, or 2 plum tomatoes, cut into 1/2-inch pieces
• 1/2 lime
• 2 tablespoons sour cream or creme fraiche
• 1 tablespoon finely chopped fresh cilantro leaves

1. In a small saucepan over medium heat, warm the soup base.
2. Whisk in enough corn broth to reach your desired consistency.
3. Cook for a few minutes to heat the soup through.
4. Taste and add more salt if desired.
5. Decrease the heat to low, cover, and keep it hot while you make the topping.
6. Pour the oil into a medium skillet over medium heat.
7. Remove the stem from the jalapeno and scrape out the ribs and seeds, reserving the seeds.
8. Finely chop the chile and add it to the skillet.
9. Roll the tortillas, thinly slice them, and cut the slivers in half.
10. Add to the skillet and saute until the tortillas are crisp, 3 to 4 minutes.
11. Use a slotted spoon to transfer the tortillas and chile to a serving bowl.
12. Add the corn, shrimp, and tomatoes to the skillet.
13. Season with salt and saute just until the shrimp turn opaque and the corn turns bright yellow, 1 to 2 minutes.
14. Transfer the corn mixture to the serving bowl and pour in the black bean soup base.
15. Squeeze the lime half onto the soup, spoon the sour cream on top, sprinkle with the cilantro, and eat.

corn broth, kosher, extravirgin olive oil, jalapeno chile, corn tortillas, kernels from, shrimp, cherry tomatoes, lime, sour cream, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/black-bean-tortilla-soup-with-shrimp-and-corn-382516 (may not work)