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

  2 stalk, medium or 80g

• Carrots

  Raw

  2 medium or 122g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Hominy

  Canned, white

  2 cup or 330g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Tortilla chips

  Snacks, unsalted, white corn

  2 cup or 52g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Heat a Dutch oven over medium-high heat and add olive oil. Swirl to coat the pan, then add onions, celery, carrots, salsa, cumin, chili powder, and garlic. Cook for 6 minutes, stirring occasionally, until the carrots are crisp-tender.
2. Add the broth, hominy, and tomatoes to the pot. Bring to a boil, cover, and cook for 6 minutes, stirring occasionally.
3. Add the shrimp and cook for 2 minutes, or until the shrimp are fully cooked.
4. Remove from heat and stir in lime juice and salt to taste.
5. Divide evenly among bowls, top with chips and diced avocado, and garnish with cilantro.