spicy tortilla soup

Beth made us this soup when we were visiting Tulsa during a cold front. It is SO yummy! Just made a pot for dinner and we all gobbled it down {even Avery!}. Make some, because it's probably cold where you live and this is a perfect soup for cold weather. 

Ingredients

1 tbsp. olive oil

1 c. chopped onion

1/3 c. chopped carrots

1/3 c. chopped celery

1 tsp. cumin

1 tsp. chili powder

2 tsp. minced garlic

4 c. chicken broth

2 15. oz can white hominy, drained and rinsed

1 15 oz. can diced tomatoes (with chile if you like)

12 oz. peeled and deveined shrimp 

OR

shredded chicken (1/2 rotisserie chicken or 2 chicken breasts shredded)

1 tbsp lime

salt and pepper to taste

Optional: (for garnish)

2 avocados, diced

cilantro

cotija cheese, shredded

baked tortilla chips or strips

Directions

Head a Dutch oven or large pot over medium-high heat. 

Add oil to pan - swirl to coat.

Add onion and next 6 ingredient (through garlic); cook 6 minutes or until carrot is crisp, stirring occasionally. 

Add broth, hominy, and tomatoes and bring to a boil

Cover and cook for 6 minutes. 

Add shrimp or chicken. For shrimp cook about 2 more minutes or until shrimp is done. For precooked chicken, add to warm. For raw chicken add for 6-10 mins. until chicken is cooked through.

Remove from heat and add lime juice. 

Top servings with avocado, cilantro, cotija cheese, and/or tortilla strips.

ENJOY!