Spicy Tortilla Soup with Shrimp and Avocado

By therman

Cooking Light

Ingredients

• 1 tablespoon olive oil
• 1 cup prechopped onion
• 1/3 cup prechopped celery
• 1/3 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
• 1/8 teaspoon salt
• 1/2 cup lightly crushed baked tortilla chips (about 1 ounce)
• 1 cup diced avocado (about 1/2 pound)
• 2 tablespoons fresh cilantro leaves (optional)

Preparation

Step 1

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. 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.
2. 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.