Craving something with a kick? Try this Spicy Shrimp Soup with Avocado. Chipotle chile peppers heat it up, creamy avocado cools it down, and crumbled tortilla chips provide that all-important crunch factor.
Have you ever had hominy? It’s a corn product used in the Southern U.S. and in Mexican dishes. Basically, hominy is made by soaking white or yellow corn kernels in lime or lye. The external hull and germ are removed by the alkali solution and the grain itself doubles in size. Hominy is used whole or may be ground into grits. You can buy it dried or canned. I used the canned variety in this recipe.
Make-Ahead Tips for Spicy Shrimp Soup
This is a great recipe to partially make ahead of time. Complete steps 1 and 2, then cool and refrigerate the soup. When you’re ready to eat, heat it up and add the shrimp.
Don’t dice the avocado until serving time or it will turn brown.
More Hominy Recipes
Like hominy? You might also enjoy these recipes:
Spicy Shrimp Soup with Avocado
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrot
- 1 tablespoon chipotle chile in adobo sauce minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 cloves garlic minced
- 4 cups low-sodium or homemade chicken stock
- 15 ounces hominy, rinsed and drained 1 can
- 15 ounces no-salt-added fire-roasted diced tomatoes, undrained 1 can
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon fresh lime juice
- Kosher salt
- 1 ounce baked tortilla chips crumbled
- 1 medium avocado diced
- 2 tablespoons fresh cilantro leaves chopped
Heat oil in a Dutch oven or large stock pot over medium-high heat. Add onion, celery, carrot, chipotle chile, cumin, chili powder, and garlic. Cook for 6 to 8 minutes, stirring occasionally, until carrot is crisp-tender.
Add stock, hominy and tomatoes and bring to a boil. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. (You can make the recipe ahead to this point. Cool and refrigerate the soup. When ready to proceed with recipe, heat soup.)
Add shrimp and cook just until shrimp turn opaque, about 2 minutes. Remove from heat and stir in lime juice and salt.
Divide soup among four bowls. Garnish with chips, avocado and cilantro.
Too many carbs? Use less hominy or skip the tortilla chips.
Watching fat? The fat is primarily coming from the avocado, but it’s “good” fat; only 2g is saturated.
Watching sodium? Make your own chicken stock so you can control the amount of salt (even low-sodium stock has quite a bit), use less hominy, and cut back on the amount of shrimp.
Watching cholesterol? Cut back on the amount of shrimp.