Spicy Tortilla Soup With Shrimp and Avocado

Spicy Tortilla Soup With Shrimp And Avocado

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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

How to Make Spicy Tortilla Soup With Shrimp and Avocado


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

Printable Recipe Card

About Spicy Tortilla Soup With Shrimp and Avocado

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

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