Spicy Tortilla Soup with Shrimp and Avocado

Ingredients

• 0.5 pound avocado diced
• 1 ounce lightly baked tortilla chips crushed
• 1 tablespoon chipotle chile canned minced
• 15 ounce canned tomatoes diced undrained canned
• 0.3 cup carrots chopped
• 0.3 cup prechopped celery 
• 1 teaspoon chili powder 
• 2 teaspoons garlic minced
• 1 teaspoon ground cumin 
• 15 ounce hominy white rinsed drained canned
• 1 tablespoon juice of lime fresh
• 4 cups lower-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 1 cup prechopped onion 
• 0.1 teaspoon salt 
• 12 ounces shrimp deveined peeled

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally.
4. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
5. Add shrimp; cook 2 minutes or until shrimp are done.
6. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado.
7. Garnish with cilantro, if desired.