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