Tortilla Soup

Perfect on a cold night!

Tortilla Soup

1/4 cup water
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
6 garlic cloves, minced
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.