Spicy Tortilla Soup with Shrimp and Avocado

Spicy Tortilla Soup with Shrimp and Avocado Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Chipotle chile and fire-roasted tomatoes lend smokiness to this tortilla soup recipe.

Yield:

4 servings (serving size: about 1 3/4 cups soup, 2 tablespoons chips, and 1/4 cup avocado)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 357
Fat 13.9 g
Satfat 2.3 g
Monofat 7.6 g
Polyfat 2.5 g
Protein 25.9 g
Carbohydrate 32.7 g
Fiber 7 g
Cholesterol 130 mg
Iron 3.7 mg
Sodium 570 mg
Calcium 97 mg

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)

Preparation

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.

Note:

David Bonom,

March 2011
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