Southwestern Shrimp Soup

Ingredients

• 1/2 cup sour cream
• 1 teaspoon ground cumin
• 1 3/4 teaspoons kosher salt
• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
• 1/4 teaspoon black pepper
• 2 jalapeños, seeded and thinly sliced, or hot sauce to taste
• 1 15.5-ounce can hominy, drained
• 1 pound fresh or frozen medium shrimp, peeled and deveined
• 1/2 cup fresh cilantro leaves (optional)
• 1 lime, quartered

Preparation

1. In a small bowl, combine the sour cream, cumin, and 1/4 teaspoon of the salt. Cover and refrigerate.
   
   Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if using). Serve the lime on the side.
   
   Tip: Hominy, sometimes called posole, refers to corn kernels minus the outer hull and the germ. You can find it with the other canned vegetables or south-of-the-border ingredients at most supermarkets.