Soup
- In a large pot over medium heat, soften the garlic and onion in the oil. Add the spices and continue to cook for 1 minute. Pour in the broth and tomatoes. Bring to a boil. Simmer for 10 minutes.
- Off the heat, using a hand blender, purée the soup until smooth. Return the pot to the heat. Add the shrimp and corn. Bring to a boil. Simmer for 2 minutes or until the shrimp are cooked through. Season with salt and pepper.
Toppings
- Serve the soup in bowls. Garnish with the cheese, lettuce, radishes and avocado. Serve with corn chips.
Chef’s tip
Pozole is more commonly known as a “turf” dish made with meat such as pork or chicken. This “surf” version with shrimp is a great twist on the original.