Spicy Tortilla Soup with Shrimp and Avocado

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Celery

  Raw

  ⅓ cup chopped or 34g

• Carrots

  Raw

  ⅓ cup chopped or 43g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic

  Raw

  1 tsp or 3g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Hominy

  Canned, white

  15 oz or 425g

• Tomatoes

  Red, ripe, raw, year round average

  2 ½ cup, chopped or sliced or 450g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ⅛ tsp or 0.8g

• White Corn Tortilla Chips

  Santitas

  4 oz or 113g

• Avocados

  Raw, All commercial varieties

  ½ cup, cubes or 75g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat a dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onions, celery, carrots, salsa, cumin, chili powder, and garlic; cook 6 minutes or until carrot is crisp-tender, stirring occasionally.
2. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
3. Add shrimp; cook 2 minutes or until shrimp are done.
4. Remove from heat; stir in lime juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.