Spectacular Shrimp Chili Lime Tortilla Soup With Avocado
Author: 
Recipe type: Main Course
Cuisine: Southwestern
Serves: 4
 
Weight Watchers Info: 9 PointsPlus per serving. Carbohydrates: 32.7 grams per serving.
Ingredients
  • 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)
Instructions
  1. Heat a Dutch oven or heavy pot over medium-high heat. Add oil to pan; swirl to coat.
  2. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally.
  3. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
  4. Add shrimp; cook 2 minutes or until shrimp are done.
  5. Remove from heat; stir in juice and salt.
  6. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado.
  7. Garnish with cilantro, if desired.
Notes
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/