Still going strong on my Cooking Light challenge. One thing I really like about the magazine is that it has awesome recipes that you can prepare in a half hour or less — ideal for post-workout meals.
Tonight was BABY’S FIRST RIDE OUTSIDE (more on that later), but because the weather was fantastic and I had two workout buddies to keep me company, I stayed out a little longer than planned.
[This makes me feel like a little kid playing in the yard during the summer who then refuses to come in for dinner…]
Anyway, I was pleasantly surprised to find that one of the recipes I’d picked out was in the 20-minutes-or-less section. So I ran to Whole Foods to pick up some shrimp — avoided the temptation to eat at the salad bar — and came home to prepare Spicy Tortilla Soup with Shrimp and Avocado:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/3 cup chopped 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)
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.
Notes: I didn’t have tortilla chips (because let’s be honest, I don’t need a bag of those sitting around) or cilantro, so I did without those. Even though it technically is “tortilla soup.” Oh well. I wish I’d had tortillas to either dip or toast and break into the bowl, however, as that would have added a nice crunch and some mild flavor. This stuff was SPICY. And I don’t do spice that well — so my nose was running and my eyes watering as I finished the serving.
In any case, 30 minutes start to finish, and that’s only because I chopped the veggies myself rather than buying prechopped, as the recipe said. Super easy, flavorful, filling and something totally out of the ordinary as far as weeknight dinners go. Enjoy!