Spicy Tortilla Soup with Shrimp and Avocado

This made a little over 4 servings.  Jeremy and I both had it
for dinner last night and lunch today.

This was pretty different but, also surprisingly good.  Jeremy and I both liked it and I will for sure make it again.  I had to make a few alterations to the original recipe.  Here is what I did:

• 1 TBS olive oil
• 1 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped carrot
• red pepper flakes (as much spice as you'd like)
• 1 tsp ground cumin
• 4 cloves garlic
• 4 cups  organic chicken broth
• 1 can garbanzo beans
• 1 can fired roasted diced tomatoes, undrained
• 12 oz peeled, cooked shrimp
• 1 TBS lime juice
• 1/8 tsp salt
• 1/2 cup lightly crushed baked tortilla chips
• 1 avocado

1. Heat soup pot over medium.  Add olive oil to pan.  Add onion and next 6 ingredients (through garlic).  Cook 6 minutes or until carrot is crisp-tender.
2. Add garbanzo beans, tomatoes and bring to a boil.  Cover and cook 6 minutes.
3. Add shrimp.  Cook 2 minutes or until shrimp are done
4. Stir in lime juice and salt.

Serve with sliced avocado and tortilla chips!  (Jeremy also added cheddar cheese)

To make tortilla chips

1.  Cut organic tortillas with a pizza cutter into wedges.
2. Put wedges in a bowl.  Mix with some olive oil.
3. Put wedges on baking sheet.  Sprinkle with chili powder and garlic salt.
4. Bake at 400 about 6 minutes. 
5. Turn to broil to make extra crispy (just a couple minutes)