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Spicy Tortilla Soup with Shrimp and Avocado Recipe

   
 

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     Spicy Tortilla Soup with Shrimp and Avocado

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1 tbsp olive oil, 1 c prechopped onion
1/3 c prechopped celery, 1/3 c chopped carrot
1 tbsp minced chipotle chile, canned in adobo sauce
1 tsp ground cumin, 1 tsp chili powder
2 tsp minced garlic, 4 c fat-free low-sodium chicken broth
1 (15 oz) can white hominy, rinsed and drained
1 (15 oz) can no-salt added fire-roasted diced tomatoes, undrained
12 oz peeled and deveined medium shrimp
1 tbsp fresh lime juice
 
1/8 tsp salt
1/2 cup lightly crushed baked tortilla chips (about 1 oz)
1 cup diced avocado (about 1/2 lb)
2 tbsp fresh cilantro leaves (optional)

Instructions
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 for 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.


Originally Submitted
3/13/2011





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