Dinner Tonight: Shrimp and Chipotle Soup with Tomato, Tomatillo, and Potato
Sometimes I just can't help myself. This recipe began its life as a basic shrimp and chipotle soup thickened with a little masa harina. Simple and satisfying. I could have stopped there but instead decided to add stuff to both bulk it out and make it more dynamic. Potatoes would solve the first problem. For the second, I realized I could either go with tomatoes or tomatillos. Both would enliven each sip with acidity, and if I roasted them, they'd add a smokey profile as well. But which one to use?
Why not try both side by side, then see which one worked best? Everything was going to plan until the last few minutes when I tasted each. Both had aspects I admired, but neither truly stood out. Then the inspiration finally hit. Why not just combine the two? While I knew the flavors would work, I mostly worried they'd swirl together to form some unappetizing brown color. Luckily, it turned out more of an autumnal orange.
The roasted soup base is acidic but thick, with just a little bit of spice hiding out in the back. The shrimp add a pop of sweetness, while a finally sprinkling of cilantro, avocado, and lime help freshen things up.