Spicy Tortilla Soup with Shrimp and Avocado

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 13.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 25.9g
  • Carbohydrate: 32.7g
  • Fiber: 7g
  • Cholesterol: 130mg
  • Iron: 3.7mg
  • Sodium: 570mg
  • Calcium: 97mg

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. 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. 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.
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