Spicy Tortilla Soup with Shrimp and Avocado Ingredients 1 tablespoon Olive Oil 1 cup Onion, chopped 1/3 cup Celery, chopped 1/3 cup Carrot, chopped 1 tablespoon Chipotle Chile canned in adobo sauce 1 teaspoon ground Cumin 1 teaspoon Chili Powder 2 teaspoons Garlic, minced 4 cups fat-free, lower-sodium Chicken Broth 1 can (15-ounce) White Hominy, rinsed and drained 1 can (15-ounce) no-salt-added fire-roasted Diced Tomatoes, undrained 12 ounces medium Shrimp, peeled and deveined 1 tablespoon fresh Lime Juice 1/8 teaspoon Salt 1/2 cup baked Tortilla Chips (about 1 ounce), lightly crushed 1 cup diced avocado (about 1/2 pound) 2 tablespoons fresh Cilantro leaves Directions 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. 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. SOURCE: blog.myfitnesspal/2014/10/spicy-tortilla-soup-with-shrimp-and-avocado/?printthis=1&printsect=1 ✿´¯`*•.¸¸✿SHARE TO SAVE TO YOUR TIMELINE✿´¯`*•.¸¸✿ Join our FREE Weight Loss Support Group on Facebook. Recipes, Diet Tips, Support and Encouragement. https://facebook/groups/GetSkinnyWithLovette FOLLOW me on Facebook, I am always posting AWESOME stuff!: https://facebook/LovetteDePina ✿´¯`*•.¸¸✿SHARE TO SAVE TO YOUR TIMELINE✿´¯`*•.¸¸✿
Posted on: Wed, 12 Nov 2014 04:25:09 +0000
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