1 tablespoon olive oil
1 cup prechopped onion
1/3 cup chopped carrot
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
recipe from BHG
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)
Heat the 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.
Remove from heat, stir in juice and salt. Divide shrimp and mixture evenly among 4 bowls, top evenly with chips and avocado. Garnish with cilantro if desired. 4 servings.
recipe from BHG