I’ve been thinking about French onion soup lately (probably because of all the beautiful Vidalias in the markets!) and wanted to explore some related possibilities. I found I had some tostadas on hand, some salty, tangy Cotija cheese and some tasty guacamole, and suddenly my mission was clear!

An exciting blend of textures and flavors, this soup comes together quickly and looks as good as it tastes! You can serve it with or without the shrimp, or you can substitute shredded or thinly sliced grilled chicken, beef, etc.

Homemade guacamole is best, but pre-made guacamole can usually be found in the produce section of the supermarket (near the refrigerated salad dressings & such), or in many cases at your local Farmer’s Market or health food market. I used Wholly Guacamole ‘Classic’ style for this recipe.

Look for tostadas in the Mexican or International foods section of the supermarket. They ‘re usually sold in stacks, packaged in colorful cellophane bags, and they’re easily broken, so handle with care. You can substitute corn tortillas, fried until crisp in a light oil.

Cotija cheese is terrific stuff and worth an extended hunt, but if you can’t find it, you can substitute a good Parmesan or Ricotta Salata.

Here’s how to make the Mexican Guacamole Onion Soup With Cheesy Tostadas:

Ingredients:

2 Tbsp olive oil
1 large white or Vidalia onion, chopped
1 Anaheim pepper, chopped
1 large jalapeno pepper (seeds removed), minced
1 large clove garlic, minced
1 can (15 oz) chicken broth
1 Tbsp lime juice
16 large shrimp, peeled & deveined
1-1/2 cups water
4 tostadas (or 4 small corn tortillas fried until crisp)
4 oz pepper jack cheese
4 oz grated Cotija cheese
2 packages (7 oz each) guacamole

Optional Garnishes: chopped tomato, sliced black olives, shelled pumpkin or sunflower seeds, chopped cilantro or parsley, chopped pimento, sour cream.

PREPARATION:

Heat the oil over medium-high heat in a skillet or saute pan. Add the chopped onion and both peppers and saute for 5 minutes; add the garlic and saute another 2 minutes. Transfer the mixture to a large saucepan, add the chicken broth and lime juice and bring to a simmer. Briefly poach the shrimp in the soup until just pink and firm; remove the shrimp and set aside. Add the water to the soup, cover, and allow to simmer while you prepare the tostadas.

Set oven to broil. Place the tostadas on a cookie sheet and sprinkle each with some of the pepper jack and cotija cheeses. Broil briefly until cheese melts and edges color. Keep warm.

Remove soup from the heat. Add the guacamole and stir well. Ladle the soup into wide, flat bowls. Place a tostada in the center of each and top with four poached shrimp and your choice of garnishes. Serves 4.

Enjoy!

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