Spicy Tortilla Soup With Shrimp And Avocado

• 1 tablespoon olive oil
• 1 cup prechopped onion
• 1/3 cup prechopped celery
• 1/3 cup chopped carrot
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons minced garlic
• 4 cups fat-free, lower-sodium chicken broth
• 1 (15-ounce) can white hominy, rinsed and drained
• 1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
• 12 ounces peeled and deveined medium shrimp
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt
• 1/2 cup lightly crushed baked tortilla chips (about 1 ounce)
• 1 cup diced avocado (about 1/2 pound)
• 2 tablespoons fresh cilantro leaves (optional)

1. 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
2. 2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.

olive oil, onion, celery, carrot, chipotle chile, ground cumin, chili powder, garlic, chicken broth, white hominy, salt, shrimp, lime juice, salt, tortilla chips, avocado, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/spicy-tortilla-soup-with-shrimp-and-avocado-52945661 (may not work)