Spicy Tortilla Soup with Shrimp and Avocado |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chipotle chile and fire-roasted tomatoes lend smokiness to this tortilla soup recipe. Ingredients:
1 tablespoon olive oil |
1 cup prechopped onion |
1/3 cup prechopped celery |
1/3 cup chopped carrot |
1 tablespoon minced chipotle chile, canned in adobo sauce |
1 teaspoon ground cumin |
1 teaspoon chili powder |
2 teaspoons minced garlic |
4 cups fat-free, lower-sodium chicken broth |
1 (15-ounce) can white hominy, rinsed and drained |
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained |
12 ounces peeled and deveined medium shrimp |
1 tablespoon fresh lime juice |
1/8 teaspoon salt |
1/2 cup lightly crushed baked tortilla chips (about 1 ounce) |
1 cup diced avocado (about 1/2 pound) |
2 tablespoons fresh cilantro leaves (optional) |
Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
|
|