- Heat oil in a saucepan over medium-high heat. Add the onion, garlic, jalapeño pepper, and chilli powder, and cook, stirring, for 3 minutes. Add condensed tomato soup and water, and bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
- Incorporate the shrimp, zucchini, and sweet pepper. Continue cooking for 5 minutes, or until shrimp is cooked.
- Ladle soup into four bowls. Sprinkle with diced tomato and avocado. Add coriander leaves and top with 15 mL (1 tbsp.) of Greek yogurt and a lime wedge. Serve with oven-baked tortilla wedges.
CHEF'S SECRET: For a vegetarian version, replace the shrimp with 250 mL (1 cup) of tinned black beans (well rinsed) or 375 mL (1½ cups) cubed firm tofu.