Salsa Shrimp Soup

I got this recipe out of Parents magazine about 2 years ago. It’s fast, easy, colorful and really good. I’m having a friend over for lunch today and was planning on doing Broccoli Cheese soup, but decided to do this at the last second.

1 T vegetable oil
1 medium onion, diced
2 cloves garlic, minced
32 ounces chicken broth
1 can (14.5 oz) diced tomatoes
1/3 cup salsa
1 can (15ish oz) corn, drained
1 lb. cooked shrimp, peeled
1 avocado, diced
2 T chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion, optional for garnish

In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat and bring to a boil. Reduce heat and simmer 5 minutes.

Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.

Nutrition Info: 204 calories, 15 g protein, 9 g fat, 19 g carbs, 3 g fiber

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