I would hesitate to call this a "tortilla" soup though; I feel like that term gets used rather liberally these days. I would describe it more as a hearty vegetable soup with a little kick.
Whatever its called though, the best part about this soup is that it comes with a great deal of versatility as well. For example:
* I love a spicy broth, but what if you don't? Just omit the chipotles and cut down the chili powder.
* Don't like shrimp? Don't use it! I liked it but I don't think its absolutely necessary, and would be fine without. Or just substitute chicken.
It also fits right in with my low-fat, low-carb diet, and since I'm already sad there aren't any leftovers I think I'll be making this again soon!
See the original recipe from Cooking Light
1 Tbsp. olive oil
1 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1 Tbsp. minced chipotle chile, canned in adobo sauce
1 tsp. ground cumin
1 tsp.chili powder
2 tsp. minced garlic
4 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
12 ounces peeled and deveined medium shrimp
1 Tbsp. 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 Tbsp. fresh cilantro leaves (optional)
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 and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
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.