Super yummy, just watch the peppers they can be very hot!
1. Heat a 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.
2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; tope evenly with chips and avocado. Garnish with cilantro, if desired.
4 servings (serving size is about 1 3/4 cups soup, 2 T chips, and 1/4 cup avocado)
357 calories13.9 g fat25.9 g protein32.7 g carbs7 g fiber
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 260 | ||
Calories from Fat: 114 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 130.8mg | 40 % | |
Sodium 1147.1mg | 40 % | |
Potassium 820.6mg | 22 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 6.6g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
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