Spicy Tortilla Soup With Shrimp and Avocado

Spicy Tortilla Soup With Shrimp And Avocado Recipe

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Lynette !


A very different tortilla soup. From Cooking Light.

☆☆☆☆☆ 0 votes
25 Min
20 Min
Stove Top


1 Tbsp
olive oil
1 c
onion, chopped
1/3 c
celery, chopped
1/3 c
carrots, chopped
1 Tbsp
chipotle chili in adobo sauce, minced
1 tsp
ground cumin
1 tsp
chili powder
2 tsp
garlic, minced
4 c
chicken broth, low sodium
1 can(s)
white hominy, 15 oz, rinsed and drained
1 can(s)
fire-roasted diced tomatoes, 15 oz, undrained
12 oz
medium shrimp, peeled and deveined
1 Tbsp
fresh lime juice
1/8 tsp
1/2 c
tortilla chips, lightly crushed
1 c
avocado, diced
2 Tbsp
fresh cilantro, chopped


1Heat 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.
2Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
3Add shrimp; cook 2 minutes or until shrimp are done.
4Remove 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.

About Spicy Tortilla Soup With Shrimp and Avocado

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy