Our mild south-of-the-border soup will quickly become a family fave -- kids love the chips!
Prep time: 10 minutes
Cook time: 25 minutes
1 Tbs. vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 container (32 oz.) chicken broth
1 can (14 1/2 oz.) diced tomatoes
1/3 cup salsa
1 can (15 1/4 oz.) corn, drained
1 lb. cooked shrimp, peeled
1 avocado, diced
2 Tbs. chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion, optional
- In a large saucepan, heat oil over medium heat. Add onion, cover, and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat, and bring to a boil. Reduce heat and simmer 5 minutes.
- Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.
Nutrition per cup: 204 cal; 15g protein; 9g fat; 19g carb; 60mg calcium; 3g fiber.