Spicy Tortilla Soup with shrimp and Avocado

Easy on the chipotle chiles.

Yield: 4 servings
Community Recipe from


  • 1 tablespoon(s) olive oil
  • 1 cup(s) chopped onion
  • 1/3 cup(s) chopped celery
  • 1/3 cup(s) chopped carrot
  • 1 tablespoon(s) chipotle chile, canned in adobo sauce minced
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) chile powder
  • 2 teaspoon(s) minced garlic
  • 4 cup(s) fat free, low sodium chicken broth
  • 1 can(s) white hominy, rinsed and drained
  • 1 can(s) fire roasted diced tomatoes, undrained no salt
  • 12 ounce(s) deveined medium shrimp peeled
  • 1 tablespoon(s) fresh lime juice
  • 1/8 teaspoon(s) salt
  • 1/2 cup(s) baked tortilla chips lightly crushed
  • 1 cup(s) avocado diced
  • 2 tablespoon(s) fresh cilantro leaves


  1. In Dutch oven heated over medium heat, add oil , swirl to coat. Add onion and next 6 items thru garlic. cook 6 minutes or until carrot is crisp tender, stirring occasionally. Add broth, hominy and tomatoes, bring to boil Cover and cook 6 minutes. Add shrimp, cook 2 min til done.
  2. Remove from heat, stir in juice and salt. Divide shrimp mixture evenly among 4 bowls, top with chips and avocado. Garnish with cilantro
November 2013

This recipe is a personal recipe added by janebanta and has not been tested or endorsed by MyRecipes.

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