This spicy healthy soup is one of our new favorites a the Greene house. It’s essentially a shrimp version of Posole, yet packs the chili lime avocado punch of our previously reviewed Mexican Chili Lime Soup. Aside from shelling and deveining the shrimp, the whole dish comes together in 20 minutes, making this a great week night dinner. I could easily eat this soup every week and not tire of it. Spicy isn’t your thing? Just ease up on, or omit, the chipotles in adobe.
Spectacular Shrimp Chili Lime Tortilla Soup With Avocado
Weight Watchers Info: 9 PointsPlus per serving. Carbohydrates: 32.7 grams per serving.
Ingredients
- 1 tablespoon olive oil
- 1 cup prechopped onion
- ⅓ cup prechopped celery
- ⅓ 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
- ⅛ teaspoon salt
- ½ cup lightly crushed baked tortilla chips (about 1 ounce)
- 1 cup diced avocado (about ½ pound)
- 2 tablespoons fresh cilantro leaves (optional)
Instructions
- Heat a Dutch oven or heavy pot 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.
- 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.
Notes
Serving size: about 1¾ cups soup, 2 tablespoons chips, and ¼ cup avocado.
