Shrimp Tortilla Soup with Avacado!

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Ole!  We had a fabulous soup for dinner last night that needs some recognition!  It took about 30 minutes, start to finish, to make as an added bonus!  We topped this soup with a tiny bit of mozzarella (it melts so well for this soup), baked tortillas, sour cream, and avocado chunks = heavenly.  It was pretty spicy in a slow burn kind of way, so be sure to cut the peppers in half at least for a milder but still flavorful version!  This recipe is adapted from Cooking Light magazine!  (I had someone ask me the other day why I write “adapted”- it’s because I never follow a recipe exactly; I use them as a suggestion.  I cite the original article in case anyone wants to find that recipe!).  It makes about 4 generous servings!

Shrimp Tortilla Soup with Avocado
1 tsp. olive oil
1 small onion, chopped
3 stalks celery, chopped
1/2 c. carrots, chopped
2 garlic cloves, minced
1 (15 oz.) can garbanzo beans, undrained
1 (15 oz.) can diced tomatoes, undrained
1 tsp. chipotle chili powder
1 tsp. ancho chili powder
1 tsp. cayenne chili powder
1 lime, halved
salt & pepper
1/2 – 1 pound of shrimp, peeled & deveined

In a large pot, add olive oil & heat over medium heat.  When olive oil is ready, add onions, carrots, and celery & sweat until tender-crisp.  Add garlic, stir for 1-2 minutes.  Add beans, tomatoes, chili powders & stir.  Squeeze the juice out of each lime and add the juice into the soup, then toss both lime halves into the pot, too.  Salt & pepper to taste.  Bring to a boil, then simmer for 10 minutes.  After 10 minutes, add shrimp & cook about 2 more minutes; turn off heat.  Remove lime halves & serve!  Top with cheeses, tortillas, avocado, more chili powder, hot sauce, sour cream, etc. as desired!

We enjoyed this luscious soup with some sangria- which is really just leftover wine (white or red) poured directly into a large liquid measuring cup or bowl.  Add whatever fruit needs to be eaten immediately (usually oranges, limes, lemons, apples, strawberries- whatever is on hand) and let it chill for at least an hour.  Red wine sangria is heavenly with strawberries, white wine sangria is amazing with peaches, and both are delicious with various citrus!

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