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spicy shrimp tortilla soup with avocado

(2 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Chipotle chile & fire roasted tomatoes lend smokiness to the soup.

(2 ratings)
yield 4 -8
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For spicy shrimp tortilla soup with avocado

  • 1 Tbsp
    olive oil, extra virgin
  • 1 lg
    onion, chopped
  • 1/3 c
    celery, chopped
  • 1/3 c
    carrot, shredded
  • 1 Tbsp
    chipotle chile, canned in adobo sauce
  • 1 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 2 Tbsp
    garlic, minced
  • 4 c
    chicken broth, low salt
  • 1 - 15 oz. can
    white hominy, drained
  • 2 - 15 oz. can
    hunt's fire roasted tomatoes with garlic, undrained
  • 1 lb
    medium shrimp, peeled & deveined
  • 1/4 c
    lime juice
  • 1/8 tsp
    salt
  • 1/2 c
    tostido's lime tortilla chips, crushed
  • 1 c
    avocado, diced
  • 2 Tbsp
    cilantro, dried (optional)
  • 1 - 15 oz. can
    black beans, drained & rinsed (optional)
  • 1 can
    mexicorn or fiesta corn, drained (optional)

How To Make spicy shrimp tortilla soup with avocado

  • 1
    Heat a dutch oven over med-high heat. Add oil to pan; swirl to coat. Add onion & next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp tender, stirring occasionally.
  • 2
    If not using black beans or mexicorn, go to step 3. If using beans & corn...add both in & mix well. Cook 5 minutes.
  • 3
    Add shrimp; cook 2 minutes or until shrimp are done (pink).
  • 4
    Remove from heat; stir in juice & salt. Divide among bowls; top evenly with chips & avocado. Garnish with cilantro, if desired.
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