Spicy Tortilla Soup with Shrimp and Avocado

1 tbsp. olive oil
1 c. chopped onion
1/3 c. chopped celery
1/3 c. chopped carrots
1 tbsp. minced chipotle chile, canned in adobe sauce
1 tsp. ground cumin
1 tsp. chili powder
2 tsp. minced garlic
4 c. fat-free, lower sodium chicken broth
1 (15 oz) can white hominy, rinsed and drained
1 (15 oz) can no salt added fire roasted diced tomatoes, not drained
12 oz peeled and deveined medium shrimp
1 tbsp. fresh lime juice
1/8 tsp. salt
1/2 c lightly crushed baked tortillas or chips (1 oz)
1 c. avocado
2 tbsp. fresh cilantro leaves

Make sure to use a big pot.

Heat pan and add oil, onion and the next 6 ingredients through garlic; cook until carrots are crisp-tender stirring occasionally. Add broth, hominy, and tomatoes and boil. Cover and cook for 6 minutes stirring occasionally. Add shrimp and cook for 2 more minutes or until the shrimp are done.

Remove from heat and stir in lime juice and salt. Top with tortillas and avocado.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANJELITA1.