Spicy Tortilla Soup with Shrimp and Avocado

By 1buttons

Ingredients

• lend smokiness to the soup.
• Spicy Tortilla Soup with Shrimp and Avocado Photo by: Photo: John Autry; Styling: Leigh Ann Ross
• YIELD: 4 servings (serving size: about 1 3/4 cups soup, 2 tablespoons chips, and 1/4 cup avocado)
• TOTAL:20 MINUTES
• COURSE: Soups/Stews
• 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.
Nutritional Information

Amount per serving
Calories: 357
Fat: 13.9g
Saturated fat: 2.3g
Monounsaturated fat: 7.6g
Polyunsaturated fat: 2.5g
Protein: 25.9g
Carbohydrate: 32.7g
Fiber: 7g
Cholesterol: 130mg
Iron: 3.7mg
Sodium: 570mg
Calcium: 97mg

Cooking Light MARCH 2011
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