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Shrimp and Chorizo Soup

Yield: 6 servings

Ingredients:

• 1 tablespoon plus 1 teaspoon avocado oil, divided
• 1 medium onion, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 12 ounces Spanish-style dry-cured chorizo, cut into small dice, divided
• 1 tablespoon tomato paste
• 1½ teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
• 4 cups chicken broth
• 1 pound shrimp, peeled and deveined, and chopped
• 2 tablespoons cilantro, minced
• 1 avocado, sliced
• Chopped fresh cilantro

Directions:

1. Cook onion and bell pepper.
2. Add the garlic, three-quarters of the chorizo, tomato paste, smoked paprika, coriander, and salt and cook for 1 minute..
3. Add the tomatoes and cook for 5 minutes.
4. Add the broth and bring to a simmer.
5. Cook, uncovered, for 20 minutes.
6. Cook the remaining chorizo until crispy.
7. Drain.
8. Add the shrimp and simmer until just cooked through, 3 to 4 minutes.
9. Remove from the heat, stir in the cilantro.
10. Serve topped with the crispy chorizo, avocado, and chopped cilantro.