Spicy Tortilla Soup With Shrimp And Avocado

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1 tablespoon olive oil

1 cup prechopped onion

1/3 cup prechopped celery

1/3 cup chopped carrot

1 tablespoon minced chipotle chile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

2 teaspoons minced garlic

4 cups fat-free, lower-sodium chicken broth

1 (15-ounce) can white hominy, rinsed and drained

1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained

12 ounces peeled and deveined medium shrimp

1 tablespoon 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 tablespoons fresh cilantro leaves (optional)

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