Chipotle chile and fire-roasted tomatoes lend smokiness to this tortilla soup recipe.
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)
How to Make It
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.
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.
This is great. It truly comes together very quickly, especially if you used the pre-chopped ingredients. I already had carrots I wanted to use, so I chopped that and the onion myself. I ended up adding closer to a cup of carrots because I didn't want to waste them, and because I wanted a higher veg content, and I also used a pound of shrimp instead of the 12 onces. Easy, delicious, filling, and it actually made more servings than represented - closer to 6.
I made this for cinco de mayo to go along with enchiladas. I added jumbo lump crab meat and I used a pound of shrimp instead so every bite had meat in it. I also added more seasonings so it wouldn't be as bland. I took the advice of another reviewer and added the lime juice directly into the pot, used corn instead of hominy and topped it off with cilantro. My boyfriends neighbors said it was so good, they thought we bought from a restaurant! Needless to say.... it was a hit!
Yikes, I hate to be a party pooper but having been very excited to make this, based on the reviews, my husband and I were both disappointed in it. I made it exactly per the recipe (although I made it from scratch, chopping all the vegetables); I even used the full tablespoon of chipotle even though I thought it might be too spicy. It wasn't spicy enough for us! I am hoping that tomorrow when I have it for lunch the flavors will have "married" and it will be more flavorful.
I have made this delicious soup several times now and my family loves it. I am not a fan of hominy, so I substituted canned corn for the hominy. Tonight, I made double so we would have plenty of leftovers.
A simple yet world-class recipe. Can be customized any way you like - but start with recipe as written to use as a base line. Instead of hominy, I took a can of white corn and caramelized it with a little butter, a teaspoon chili powder and a packge of Goya "sazon", then added to soup when called for in recipe. Add a little fresh black pepper to the broth when ready to serve. A wonderful dish!
Easy to make and simple. We liked the original recipe "as is" but still felt it was lacking something so we added cilantro and a squeeze of lime juice into the soup itself, to taste. That definitely gave it a more "Latin" flavor for my central American husband. He topped his with queso fresco and a handful of tortilla chips. I don't know that the hominy added much in the way of taste and next time may follow the other suggestion to use roasted corn.
Just made this tonight!!! Amazing!!! I added about 1/8 cup of diced jalapeno, 1 tbsp of Chicken broth mix, 3 tbsp of Lime juice instead of just 1 tbsp. I also roasted some corn and cherry tomatoes instead of using hominy and fire roasted tomatoes. Super Yummy!!! Will recommend to everyone.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!