Optional toppings such as cheese, sour cream, avocado
Instructions
Heat olive oil in large pot over medium heat.
Add onions and garlic and saute until soft, about 5 minutes.
Add crushed tomatoes, broth, black beans, hominy, corn, mild green chili peppers, oregano and chili powder to pot and stir to combine.
Bring soup to a slow boil and add shrimp.
Reduce heat and simmer for about 10 minutes or until the shrimp are pink.
Ladle soup into bowls and top with a handful of crushed tortilla chips and other toppings of choice.
Notes
To make ahead and freeze entree, add all the ingredients to a freezer bag and store in the freezer for 2-4 months. Defrost completely and following cooking instructions.