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
0 Out of 5 from
0 reviews
You can add this Spicy Tortilla Soup with Shrimp and Avocado recipe to your own private DesktopCookbook.