Spicy Tortilla Soup with Shrimp and Avocado
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| Spicy Tortilla Soup with Shrimp and Avocado Ingredients | |
| 1 tablespoon | Olive Oil |
| 1 cup | Onion, chopped |
| 1/3 cup | Celery, chopped |
| 1/3 cup | Carrot, chopped |
| 1 tablespoon | Chipotle Chile canned in adobo sauce |
| 1 teaspoon | ground Cumin |
| 1 teaspoon | Chili Powder |
| 2 teaspoons | Garlic, minced |
| 4 cups | fat-free, lower-sodium Chicken Broth |
| 1 can (15-ounce) | White Hominy, rinsed and drained |
| 1 can (15-ounce) | no-salt-added fire-roasted Diced Tomatoes, undrained |
| 12 ounces | medium Shrimp, peeled and deveined |
| 1 tablespoon | fresh Lime Juice |
| 1/8 teaspoon | Salt |
| 1/2 cup | baked Tortilla Chips, (about 1 ounce), lightly crushed |
| 1 cup | diced avocado, (about 1/2 pound) |
| 2 tablespoons | fresh Cilantro leaves |
Directions
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.
Nutrition Information
Serves: 4 | Serving Size: 1.75 cups + 2 tablespoons chips + 1/4 avocado
Per serving: Calories: 354; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 166mg; Sodium: 1178mg; Carbohydrate: 36g; Dietary Fiber: 8g; Sugar: 8g; Protein 24g
Nutrition Bonus: Potassium: 322mg; Iron: 4%; Vitamin A: 11%; Vitamin C: 4%; Calcium: 2%
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