Warm up on a dreary winter day with Spicy Tortilla Soup!

Spicy Tortilla Soup with Shrimp and Avocado

 

Photo: John Autry; Styling: Leigh Ann Ross

Outstanding

Chipotle chile and fire-roasted tomatoes lend smokiness to the soup.

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

Ingredients

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

Preparation

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.
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.