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Spicy Shrimp Soup with Avocado
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5 from 2 votes

Spicy Shrimp Soup with Avocado

This spicy shrimp soup with avocado is bursting with flavor! Chile peppers give it some heat, avocado cools it down, and tortilla chips add the right amount of crunch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soups and Stews
Cuisine: Mexican
Keyword: easy dinner recipes, spicy shrimp soup
Servings: 4 servings
Calories: 442kcal
Author: Diabetic Foodie


  • 1 tablespoon olive oil
  • 1 cup onion (chopped)
  • cup celery (chopped)
  • cup carrot (chopped)
  • 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)
  • 15 ounces no-salt-added fire-roasted diced tomatoes (undrained)
  • 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)


  • In a Dutch oven or large stock pot, heat the oil over medium-high heat.
  • Once hot, add the onion, celery, carrot, chipotle chile, cumin, chili powder, and garlic. Cook for 6 to 8 minutes, stirring occasionally, until the carrot is cooked through but still crisp.
  • Add the stock, hominy, and tomatoes, then bring everything to a boil. Reduce the heat, cover, and simmer for about 10 minutes, stirring occasionally.
  • Add the shrimp and cook until they just turn opaque, about 2 minutes.
  • Remove from heat and stir in lime juice and salt. Garnish with crumbled tortilla chips, avocado, and cilantro.


This recipe is for 4 servings of shrimp soup.
To reduce the carbs, use less hominy or tortilla chips. 
Watching your sodium intake? Make your own chicken stock, use less hominy, or cut back on the amount of shrimp used.
To prep this recipe in advance, follow the recipe until you've simmered the stock, hominy, vegetables, and seasoning, but don’t add the shrimp. Allow the soup to cool, then store it covered in the refrigerator. Once you're ready to eat, heat the soup up on the stove, add the shrimp, and follow the rest of the recipe.
Fully cooked soup can be stored covered in the refrigerator for a day or two.


Serving: 1bowl | Calories: 442kcal | Carbohydrates: 42g | Protein: 33g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 180mg | Sodium: 777mg | Potassium: 0mg | Fiber: 7g | Sugar: 11g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 35g