Shrimp Tortilla Soup

• servings: 4-6
• active time: 15
• total time: 25

Ingredients

1 tablespoon olive oil

1 white onion, diced

1 jalapeño pepper, seeded and diced

2 garlic cloves, minced

4 cups vegetable broth

2 cups frozen corn

1 (14.5-ounce) can fire-roasted diced tomatoes

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon salt

1 pound (16 to 20

count) raw peeled and deveined shrimp

¼ cup chopped fresh cilantro

1 avocado, peeled, pitted, and diced

Tortilla strips, for topping Shredded Cheddar cheese, for topping

1 lime, cut into 6 slices, for topping

Directions

1. Cook the onion and jalapeño. In a large soup pot over medium-high heat, heat the oil. Add the onion and jalapeño and cook for about 5 minutes, or until they begin to soften.

2. Add the garlic. Add the garlic and cook for 1 minute more.

3. Prepare the broth. Stir in the broth, corn, tomatoes, chili powder, cumin, and salt. Bring the mixture to a light boil.

4. Cook the shrimp. Once boiling, add the shrimp and cook for about 3 minutes, or until they curl and become opaque.

5. Finish. Serve the soup topped with the cilantro, avocado, tortilla strips, Cheddar cheese, and a squeeze of lime juice.