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Spicy Tortilla/Shrimp/Avocado Soup

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!



3 thoughts on “Spicy Tortilla/Shrimp/Avocado Soup

  1. I guess I should have warned you that it was kind of spicy! You could use some plain yogurt (with garlic powder or some other flavor) as a sour-cream type topping to cool it off.

    Posted by Rachel | April 4, 2011, 9:23 PM
  2. That soup looks amazing! You seriously inspire me to do a much better job in the kitchen. I almost never make stuff like this and there’s really no reason not to if it only takes 30 minutes. I’m making this my new goal!

    Posted by amy | April 5, 2011, 7:55 AM
  3. Mmmm, I love spice, maybe I’ll try this one!

    Posted by katie | April 5, 2011, 11:37 AM

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