Ingredients

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 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)

Preparation

  1. 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, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.

  2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.