Rating: 4.5 stars
30 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 22

Chipotle chile and fire-roasted tomatoes lend smokiness to this tortilla soup recipe.

David Bonom
Recipe by Cooking Light March 2011

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

357 calories; fat 13.9g; saturated fat 2.3g; mono fat 7.6g; poly fat 2.5g; protein 25.9g; carbohydrates 32.7g; fiber 7g; cholesterol 130mg; iron 3.7mg; sodium 570mg; calcium 97mg.
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