Spectacular Shrimp Chili Lime Tortilla Soup With Avocado
Recipe type: Main Course
Cuisine: Southwestern
Serves: 4
- 1 tablespoon olive oil
- 1 cup prechopped onion
- ⅓ cup prechopped celery
- ⅓ 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
- ⅛ teaspoon salt
- ½ cup lightly crushed baked tortilla chips (about 1 ounce)
- 1 cup diced avocado (about ½ pound)
- 2 tablespoons fresh cilantro leaves (optional)
- Heat a Dutch oven or heavy pot 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.
- 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.
Serving size: about 1¾ cups soup, 2 tablespoons chips, and ¼ cup avocado.
Recipe by The Taste Place at https://www.thetasteplace.com/spectacular-shrimp-chili-lime-tortilla-soup-with-avocado/
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