Fun and fiery are not usually words you’d use to describe soup but Cooking Light’s recipe for tortilla soup with shrimp and avocado is another story! The recipe calls for chipotle chili and fire-roasted tomatoes to lend extra spiciness and smokiness. Puffy, chewy hominy kernels add texture (and fiber) to the dish without weighing it down in extra calories and fat. Fun fact: hominy is dried corn soaked in limewater until it is tender. This process also releases niacin, an important B-vitamin.

under 25 mins

Ingredients for servings

    Spicy Tortilla Soup with Shrimp and Avocado

  • 1 tbs oliv oil

  • 1 c onion copped

  • 0.33 c celery chopped

  • 0.33 c carrot chopped

  • 1 tsp chipotle chile canned in adobo sauce

  • 1 tsp ground cumin

  • 1 tsp chille powder

  • 2 tbs garlic minced

  • 4 c fat-free, lower-sodium Chicken Broth

  • 15 oz White Hominy rinsed and drained

  • 15 oz no-salt-added fire-roasted Diced Tomatoes not drained

  • 12 oz medium Shrimp peeled and deveined

  • 1 tbs lime juice fresh

  • 0.125 tsp salt

  • 0.5 c Tortilla Chips baked and lightly crushed

  • 1 c avacado diced

  • 2 tbs cilantro fresh


  • 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.

Clap if you liked this recipe!
4.5 40