Spicy Tortilla Soup with Shrimp and Avocado

1 tablespoon olive oil

1 cup prechopped onion

1/3 cup chopped carrot

1 tablespoon minced chipotle chile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

recipe from BHG

2 teaspoons minced garlic

4 cups fat free, lower sodium chicken broth

1 (15 ounce) can white hominy, rinsed and drained

1 (15 ounce) can no salt added fire roasted diced tomatoes, undrained

12 ounces peeled and deveined medium shrimp

1 tablespoon fresh lime juice

1/8 teaspoon salt

1/2 cup lightly crushed baked tortilla chips (about 1 ounce)

1 cup diced avocado (about 1/2 pound)

2 tablespoons fresh cilantro leaves (optional)

Heat the dutch oven over medium high heat. Add oil to pan, swirl to coat. Add onion and next 6 ingredients (through 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 juice and salt. Divide shrimp and mixture evenly among 4 bowls, top evenly with chips and avocado. Garnish with cilantro if desired. 4 servings.

recipe from BHG