Shrimp Tomato Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.6
  • Total Fat: 17.0 g
  • Cholesterol: 57.8 mg
  • Sodium: 1,745.1 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Shrimp Tomato Tortilla Soup calories by ingredient


Introduction

Quick Soup that can easily be altered by changing the shrimp to chicken or by leaving it out all together. It can become a vegetarian dish by substituting vegetable broth for the chicken broth. Quick Soup that can easily be altered by changing the shrimp to chicken or by leaving it out all together. It can become a vegetarian dish by substituting vegetable broth for the chicken broth.
Number of Servings: 4

Ingredients

    1.5 Tbsp Olive Oil
    1 medium onion chopped (1 cup)
    3 garlic cloves, minced
    1 jalapeno, seeded, deveined and minced
    3 medium tomatoes chopped
    1 can roasted tomatoes (14.5 oz)
    1 quart chicken broth
    1 tsp cumin
    3/4 tsp ground oregano
    1 oz tortilla chips
    1 avacado
    1/4 cup shredded monterey jack cheese
    4 oz salad shrimp, divided
    4 Tbsp chopped cilantro
    4 Tbsp non fat sour cream
    1/4 cup fresh lime juice

Directions

Place large pot over medium heat and coat with olive oil. Add chopped onion, minced garlic and seeded minced jalapeno and fresh chopped tomatoes. Cook, stirring fo 15 minutes until vegetables are cooked down and pulpy. Add canned tomatoes, chicken broth, cumin and oregano. Simmer for 10 minutes Stir in lime juice. Remove from heat and puree in blender in two batches until it lightens in color but chunks of tomato remain. Top with shrimp.
Serve with tortilla chips, avocado, shredded cheese, fresh cilantro and a tablespoon of nonfat sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user SCRAPPY48.