Smoky Spicy Tortilla Soup with Shrimp and Avocado

Olive oil
1 c. chopped onion
½ c. chopped celery
½ c. chopped carrot
1 T. minced chipotle chile, canned in adobo sauce
1 t. ground cumin
1 t. chili powder
1 T. minced garlic
4 c. chicken broth
1 (15-oz.) can white hominy, rinsed and drained
1 (15-oz.) can fire-roasted diced tomatoes, undrained
1 lb. medium shrimp, peeled and deveined, seasoned
1 T. fresh lime juice
Salt, black pepper to taste
½ c. lightly crushed baked tortilla chips
1 c. diced avocado
Cilantro leaves, garnish

1. Heat Dutch oven over medium heat.
2. Cover bottom with olive oil. Swirl pan to coat bottom.
3. Add onion, celery, carrot, chipotle chile, cumin, chili powder and garlic.
4. Cook for 5-7 minutes, or until carrot is crispy tender, stirring occasionally.
5. Add broth, homily and tomatoes. Bring to boil.
6. Cover and cook 5 minutes, stirring occasionally.
7. Add shrimp and cook until done, about 2-3 minutes.
8. Remove from heat.
9. Stir in juice and season with salt and pepper.
10. When serving, serve the shrimp mixture into bowls and top with chips, avocado and cilantro.