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

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ahatfield's Review

August 07, 2014
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.

sooochocolate's Review

May 06, 2013
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!

CathyChristy's Review

February 06, 2013
In love with this soup. Have made it twice in the past week. Perfect for snowy days. Also great with diced chicken instead of shrimp.


February 03, 2019
Made this last night and found it to be relatively quick and really delish.  I used a can of tomatoes with green chilis and only a touch of the adobo sauce from the chipotle can--those little devils are too hot for us!--and the whole dish was done in under an hour. Husband stirred a little sour cream into his to reduce the heat, and we squeezed fresh lime into our bowls at the table.  Way good!  Will make again for sure!

itsgigi's Review

March 05, 2011
Very, very tasty. However, I reduced the amount of chili powder to about 2/3 teaspoon rather than the whole. I have found that I can always add if it isn't spicy enough, but you can't take it out!! It was plenty spicy for us this way. I will be making it again and plan to serve it as a first course for a dinner party already planned. Thanks for a new twist.

Janice423's Review

September 06, 2012
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.

crunchergirl1's Review

February 22, 2011
I prepared this last night and it was very simple and tasty. It could have used a bit more spice for my personal taste.

annegibbs's Review

April 22, 2011
Delicious!!! Added extra veggies and left out the extra salt.

carolfitz's Review

April 28, 2011
Very good but definitely not a superfast/20min recipe for folks who don't buy pre-chopped vegs. Made from scratch to direction, simmering a bit longer to get the carrots tender. Didn't need salt. Great flavor, colors & textures. Nice warm-weather meal.

FunSusie22's Review

March 02, 2011
I made this last night - very delicious. I made a few changes - I replaced the hominy with white beans, used hot chili powder and pureed about half of the broth, bean and vegetable mixture and then added it back in. I will definitely be making this again. Pretty easy and quick.