Autumn Clean Eating: Shrimp Tortilla Soup

By Nonie Taul
Photo Kathryn Watkins

This recipe is brought to you by Nonie Taul, a Portico Partner. She created delicious healthy recipes for your whole family to enjoy!



1 tablespoon olive oil
1 cup prechopped onion
1/3 cup prechopped 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, lower-sodium chicken broth
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
12 ounces peeled and deveined medium shrimp
1 tablespoon fresh lime juice
s + p
1 cup diced avocado (about 1/2 pound)
2 tablespoons fresh cilantro leaves

Heat a 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 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. Garnish with cilantro and top with avocados.



You May Also Like