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

2 teaspoons minced garlic, or 4 cloves of minced garlic

4 cups (one quart) low-sodium chicken broth

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

1 pound peeled and deveined medium shrimp

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; cook two minutes or until shrimp are done. 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.


Note: you can substitute chicken for the shrimp by adding previously cooked and shredded breast of chicken in place of the shrimp.

Note: to make this a bit more filling and carb-heavy, add one can (15 ounce) kidney beans or white beans (drained and rinsed) at the same time as the shrimp or chicken.