Spicy Tortilla Soup with Shrimp & Avocado

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.0
  • Total Fat: 11.6 g
  • Cholesterol: 151.9 mg
  • Sodium: 1,429.9 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 6.2 g
  • Protein: 22.7 g

View full nutritional breakdown of Spicy Tortilla Soup with Shrimp & Avocado calories by ingredient
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This recipe comes from Cooking Light magazine. It is so good!! This recipe comes from Cooking Light magazine. It is so good!!
Number of Servings: 4


    1 Tbsp olive oil
    1 cup chopped onion
    1/3 cup chopped celery
    1/3 cup chopped carrots
    1 Tbsp of Texas Pete
    1 tsp of ground cumin
    1 tsp of chili powder
    2 tsp of minced garlic
    4 cups of fat free chicken broth
    1 (15oz) can of white hominy (rinsed and drained)
    1 (15oz) can of fire roasted diced tomatoes (undrained)
    11 oz of medium shrimp (peeled & deveined)
    1 Tbsp of lime juice
    1oz white corn tortilla chips
    (fresh cilantro leaves (optional)


This makes 4 - 1 1/2 cup servings

Heat oil in a Dutch oven over med. heat.

Add onion, celery, carrot, texas pete, cumin, chili powder, and garlic. Cook for five minutes until softened.

Add broth, hominy, and tomatoes, bring to a boil. Cover and cook for 5 minutes stirring occasionally.

Add shrimp and cook until done - about three minutes. Remove from heat and stir in lime juice.

Serve into four bowls, break tortilla chips and divide among the bowls with the avocado

Number of Servings: 4

Recipe submitted by SparkPeople user GAMECOX.

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