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With the holidays right around the corner I was excited to create this spicy tortilla soup with shrimp & avocado! If you haven’t noticed I love Mexican flavors and this soup is the perfect combination of spicy and soothing to keep you healthy and cozy during the holidays.
La Morena is my go to for these chipotle peppers in adobo sauce and i love the jalapeno peppers in my salsa too. The flavors are authentic and I can snag it at Pete’s Fresh Market here in Chicago & you can usually find them at any grocery store just make sure to check the international aisle.
This recipe is simple and takes only about 20 minutes from start to finish – what’s better? I added the jalapeño for an extra kick but i love extra spicy flavors. I would recommend starting with no jalapeño and possibly adding it the next time to be safe.
Let me know if this warms you up and check out La Morena for more recipe ideas!
- 1 Carton Organic Chicken Broth
- 2 Cloves Garlic - minced
- 1 14.5 oz Can Fire Roasted Tomatoes
- 1 Carrot - sliced
- 1 Onion - chopped
- 1 Tbsp Olive Oil
- 1 Tbsp La Morena Chile in Adobo Sauce
- 1/8 Tsp Salt
- 1/2 Avocado - cubed
- 1 Lime
- 8 Shrimp
- 1 Tsp Chili Powder
- 1 Tsp Cumin
- In a Dutch Oven heat Olive Oil over medium heat
- Add Onion, Carrot, Chile in Adobo Sauce, Garlic, Cumin, and Chili Powder and saute for 10 minutes
- Add chicken broth, fire roasted tomatoes, juice from lime and bring to a boil
- Cook covered for another 10 minutes and then remove from heat
- In a seperate pan saute the shrimp in EVOO to your liking and season with salt and pepper
- Pour soup into bowl and add avocado, cilantro, and shrimp to your liking!
This is right up my alley – definitely making it soon!!
xoxo,
Lauren at http://www.lakeshorelady.com/
oh yay, let me know how you liked it. i’m sick and warming it up again right now! xo
What SIZE can of tomatoes!!??
a standard 14.5 oz can was used in mine but you can always use more depending on the consistency you prefer.
This looks delicious!! It’s been a while since we’ve had soup around here, I’ll be giving this a try this holiday season for sure!! #Client
oh yay, let me know how you like it!
this sounds amazing I’had tortilla soup before but never with shrimp I’ve got to make this soon I love Mexican food it’s my favorite next to Italian 🙂
thanks for posting this recipe I would love to see more recipes 🙂
thank you margie! it was so yummy and the perfect leftovers too 🙂 Check back next week for more and thanks for stopping by the blog!
yes please I want to do it on Chrismtas dinner, but I don’t know wat means evoo….
It is Extra Virgin Olive Oil! Let me know how you like it & thanks for stopping by the blog!
Your recipe for tortilla soup does not include tortillas. Is this on purpose?
I usually try to create recipes with a healthy twist! This is my take on a traditional ‘tortilla soup’ and doesn’t include the usual fried tortilla strips but instead avocado to top!
THANK YOU ,I love quick recipes ,
I put two cartons of broth and did not saute the shrimp,just added more shrimp to the soup for the last ten minutes.,on low fire
found baked corn chips added to the avocado 5 on each plate, look great and tasted great,love your recipes!
Oh I’m so glad that sounds so yummy! Thank you so much for stopping by the blog & testing it out 🙂
I noticed there is a ingredient that I don’t know what it is EVOO, can you please explain to me
it is extra virgin olive oil!
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