Spicy Tortilla Soup

Perfect on a cold night!

Spicy Tortilla Soup

¼ cup water

1 cup chopped yellow onion

½ cup chopped celery

½ cup chopped carrot

1 tablespoon minced chipotle chile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon minced garlic, or 6 cloves of minced garlic

4 cups (one quart) low-sodium chicken broth

1 (15 ounce) can fire-roasted diced tomatoes, undrained

1 pound uncooked peeled and deveined medium shrimp -OR- 1 cooked breast of chicken, shredded

1 (15 ounce) can great northern beans, drained and rinsed

1 tablespoon lime juice

1 avocado, diced

chopped cilantro (optional)

corn tortilla chips


Heat a Dutch oven over medium-high heat. Add water and next 7 ingredients (through garlic); cook 5 minutes, stirring frequently.

Add broth and tomatoes; bring to a boil. Cover and cook 5 minutes, stirring occasionally. Add shrimp (or chicken) and beans; cook two minutes. Remove from heat; stir in lime juice.

Garnish with avocado and cilantro, if desired. Serve with corn tortilla chips, for each person to crumble over the top of their own bowl of soup.