I love soup! It’s comforting, comes together quickly, and fits easily into my Weight Watcher’s plan.
This recipe came from a recent Cooking Light magazine. It caught my eye because it listed hominy as an ingredient. There are very few ingredients that I have never cooked with, but hominy is one of them, and honestly, I had no idea what it actually was. Turns out it is just corn without the germ. Not scary at all. You can find it in the canned vegetable aisle.
The soup was an instant hit and I’ve already made it three times, which is quite a lot considering I love variety!
Spicy Tortilla Shrimp Soup
- 1 Tbsp. olive oil
- 1 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrot
- 1/4 tsp. minced chipotle chile in adobo sauce
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 tsp. garlic, minced
- 4 cups vegetable or chicken broth
- 1 (15 oz) can white hominy, rinsed and drained
- 1 (15 oz) can no-salt-added fire-roasted diced tomatoes
- 12 ounces peeled and deveined shrimp
- 1 Tbsp. lime juice
- 1/8 tsp. salt
- 1/2 cup lightly crushed baked tortilla chips
- 1 cup diced avocado
- 2 Tbsp. chopped cilantro
Heat olive oil in a large pot and added onion, celery, carrot, chipotle chile, cumin, chili powder and 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 lime juice and salt. Divide evenly among 4 bowls. Top evenly with chips and avocado. Garnish with cilantro.
Each serving has 9 WWpts+.