This is one of my husband's favorite soup recipes. This is a very common dish served throughout Mexico. Most grocery stores including Walmart sell dried chiles. If you have problems finding them you can substitute with 3 canned chipotles, just make sure you remove the seeds to reduce the heat.
Caldo de Camaron (Spicy Shrimp Soup)
2 chipotle chiles, dried
2 guajillo chiles, dried
1 onion, chopped and divided
4 cloves garlic
2 14 oz cans fire-roasted tomatoes
1 carrot, sliced
2 medium potatoes, cubed
2 cubes Knorr chicken bouillon
1 lb Shrimp, peeled and deveined
salt and pepper
In small saucepan, add enough water to cover chiles and bring to simmer over medium low heat to reconstitute. Meanwhile, in a large pot, fill halfway with water (approximately 6 cups) and add carrot, potatoes and chicken bouillon. Once chiles have softened, remove stem, seeds and membrane. Add chiles, half onion, garlic, and 1 can tomatoes to blender and blend until smooth. Add chile mixture, remaining onion and other can of tomatoes to pot. Cook over medium heat until potatoes are fork tender then add shrimp and cook 3-5 minutes more. Be careful not to overcook the shrimp as this will toughen them. Salt and pepper to taste. Garnish with chopped cilantro and a squeeze of lime.