I have a mild obsession with hominy…especially when it is mixed with lime juice and cilantro. This soup is healthy, quick and can be topped with tortilla chips for an added crunch.
splash of olive oil
1 medium onion, diced
5-6 celery ribs, diced
1/2 to 2/3 cup diced carrots
1 tablespoon green chilies from a can
1 tablespoon minced garlic (I buy the jarred, or use 2-3 fresh cloves)
1 teaspoon cumin
1 teaspoon chili powder
4 cups chicken broth
1 can white hominy, rinsed and drained
1 can diced tomatoes, undrained
12-16 ounces shrimp, deveined and tail-off
1/4 cup fresh lime juice (or more if you’re a huge fan like we are)
salt and pepper to taste
1 diced avocado
tortilla chips & cilantro as toppings
Heat oil in a large pan and add in the next 7 ingredients. Simmer for about 5 minutes, stirring occasionally. Add broth, hominy and tomatoes, and bring to a boil. Add juice, salt and pepper, and a handful of chopped cilantro.
Serve with fresh avocado, cilantro and tortilla chips, if desired. This recipe was a hit and I will be making this soup again!
Source: (though somewhat edited by me) Cooking Light Magazine.