2 cups Salsa (you can use your favorite store bought salsa-preferably one with lots of onion and jalapeno-or you can use my recipe below)
48 ounces of gluten-free Chicken broth
4 cups of water
1 pound peeled and deveined shrimp (80-20)
4 tbsp. Finely chopped Cilantro
Juice of 4 Limes
1 Avocado chopped into 1 inch pieces
4 dashes of Gluten free Tabasco
Gluten Free Corn Tortilla Chips
Salt and Pepper to taste
1 cup shredded Monterey Jack Cheese
Extra lime for serving
Heat Olive oil on medium high heat until glistening. Add salsa and heat on high until dry. This will take around 10 minutes-give or take-just keep stirring and watching it. (pour yourself a cold beer while you’re stirring) Slowly pour in the chicken broth and water and stir to combine. Bring to a boil and add the lime juice, cilantro and salt and pepper and bring to another boil. Boil on medium heat for about 5 minutes. Add avocado and shrimp and boil for 3-5 minutes. The shrimp will not take long at all to cook and you don’t want to overcook them or they’ll be rubbery. If you’re like me and the soup isn’t spicy enough, then add 4 dashes of tabasco sauce.
Serve with crushed tortillas and Monterey jack cheese on top with a wedge of lime and sprig of cilantro. I hope you enjoy it.