Recipe 44: Spicy Torilla Soup with Shrimp and Avocado

Do you know what you're making for Cinco de Mayo?  No?  Well let me help you out.  Do you like spicy?  Do you like excuses to eat shrimp, avocado, or tortilla chips?  Do you like one pot meals?  Do you above all like quick recipes that are actually really, really good??  Well, mon petit, you will meet your match in this recipe.  Unbelievably quick and easy to the point where I was dubious it was done, I swear I will be making this 30 minute meal again!  If you use frozen shrimp like I do, make sure to leave it enough time to defrost.  The only bummer?  Hominy can be a bit hard to locate in most grocery stores (hint: check the Latin food aisle, especially the Goya section), so plan ahead!  I spotted this in my March Cooking Light and finally had an opportunity to make it last week. 

Spicy Tortilla Soup with Shrimp and Avocado
(via Cooking Light, March 2011 )

Muy caliente:

Enjoy this terrible photo of a beautiful but steamy soup!

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped carrot

1 tablespoon minced chipotle chile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

2 teaspoons minced garlic

4 cups fat-free, low sodium chicken broth

1 15oz. can white hominy, rinsed & drained

1 15oz. can fire-roasted diced tomatoes, undrained

12 ounces peeled, deveined, (and if you're like me, detailed) medium shrimp (I bought frozen and defrosted mine)

1 tablespoon fresh lime juice

1/8 teaspoon salt

Tortilla chips (crushed for garnish)

1 to 2 diced avocados (depending on how much you looooove them) 

Optional: 2 tablespoons fresh cilantro leaves (for people who like gross things) 

Directions: 

1. Add oil to a Dutch oven and heat over medium-high.
2.  Add onion through garlic and cook for six minutes, until vegetables are tender but still crisp.  Stir occasionally.
3. Add the broth, hominy, and tomatoes (with juice), and bring the mixture to a boil for six minutes, stirring occasionally.
4.  Add the shrimp and cook for approximately two minutes or until bright pink and done.
5.  Remove the pot from the heat and stir in juice and salt (if needed).  Serve and let your guests garnish their bowls with the chips, avocado, and devil's herb.  I recommend serving this with extra chips and if you're feeling crrrraaaaaaazy, beerita!  Cinco de delicious, y'all. 

Que rico eres, mi amor.